New Year’s Eve is the pinnacle of the noshing season in our house. When it’s just us, we usually don’t make a formal dinner, instead opting to serve a couple of heart appetizers and nibble here and there. Shrimpy Crab Dip has been a part of that tradition for a few years now. It’s very easy to make, and reheats well. Plus, it just looks nice in a sourdough bowl.
Basic Ingredients
- Shredded crab meat
- Cream cheese
- Sour cream
- Sourdough round
Not too many steps with this recipe. Empty out a sourdough round and bake it a bit so that it is a little toasty on the inside.
Cut up the bread to use later.
Assemble a few ingredients: canned or fresh crab, mayonnaise, sour cream, cheddar cheese, onion powder and garlic salt. Mix together and then put in sourdough round.
Bake a little more to melt and then serve.
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Shrimpy Crab Dip
Cream cheese, shrimp and crab are mixed then baked into creamy goodness in a sourdough round. Serve with crackers or sliced baguette.
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Servings: 10 servings
Ingredients
- 1 12 ounces cream cheese, softened
- 1 8 ounces sour cream
- 1/2 cup mayonnaise
- 1 cup cheddar cheese shredded
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1 dash white pepper
- 1 1/2 cups crab meat shredded
- 1 cup small cocktail shrimp
- 1 sourdough round
- Additional crackers or sliced baguette as needed
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Cut out sourdough round to make a bread bowl. Save the scooped out bread chunks.
- In a bowl, mix together cream cheese, sour cream, mayonnaise, half of the cheddar cheese, onion powder and garlic salt, and pepper until mixture is smooth.
- Gently fold in crab meat and shrimp.
- Place mixture in the bread bowl. Sprinkle top with the remaining cheddar.
- Bake for 20 minutes and serve immediately with crackers or baguette.
Tried this recipe?Leave a comment below or tag @fourtocookfor and hashtag #fourtocookfor on Instagram.
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