Crab & Shrimp Dip Recipe

If using raw shrimp, bring a small pot of salted water to a boil and cook shrimp 2–3 minutes until pink and opaque. Drain, cool, chop into 1/2-inch pieces. Pick through crabmeat to remove shells and lumps; gently break up larger pieces.

Preheat oven to 375°F (190°C). In a medium skillet over medium heat, melt the butter. Add the minced shallot and diced celery; sauté 3–4 minutes until softened and translucent. Add the garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

In a large bowl, beat the softened cream cheese with a spatula or hand mixer until smooth. Stir in sour cream, mayonnaise, Dijon mustard, lemon juice, Old Bay, hot sauce, salt, and pepper until fully combined and creamy.

Fold the cooled sautéed aromatics, chopped shrimp, and crabmeat into the cheese mixture gently so you retain some lumps of crab. Stir in 3/4 cup of the shredded Gruyère (reserve remaining for topping), the shredded Parmesan, chopped parsley, and chives. Taste and adjust seasoning (add more salt, pepper, or lemon if desired).

Transfer mixture to a 1.5-quart ovenproof baking dish (or smaller individual ramekins). Smooth the top and sprinkle the reserved 1/4 cup Gruyère over the surface. Bake in the preheated oven 20–25 minutes until bubbly and edges are golden. If you want a more browned top, place under the broiler 1–2 minutes watching closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with extra chopped parsley and a few chives. Serve hot with crostini or toasted baguette slices and lemon wedges on the side for squeezing.