Creamy Crab & Shrimp Dip |

Posted on

15 October 2012



Creamy Crab & Shrimp Dip


1 packet frozen shrimps - boiled and chopped small
1 can crabmeat - drained and flaked
4 spring onions - chopped
4 cups cream cheese - softened
3/4 cup grated Beja cheese
1/2 cup sour Cream
1/2 tsp Dijon mustard
1/2 tsp dry mustard
3/4 tsp special seasoning (receipe below)
3/4 tsp garlic powder
3/4 tsp tobasco sauce
3/4 tbsp Worcestershire sauce
Thoroughly combine all the ingredients below together in a bowl and store in an airtight container.
5 3/4 tbsp salt
1 tsp cardamom powder
3/4 tsp cinnamon powder
1 1/2 tsp ground love
1 1/2 tsp allspice
1 1/2 tsp garlic powder
1 1/2 tsp ginger powder
3 1/2 tbsp ground celery seed
1 tbsp dry mustard powder
1 tbsp ground red pepper flakes
1 tbsp ground black pepper
1 tbsp ground bay leaves
1 tsp ground thyme leaves
1 tbsp paprika powder


  • Throw everything together in a food processor. - except the shrimps, crabmeat, spring onions, Dijon mustard and the grated Beja cheese.
  • Blend it till it turns creamy - almost purée the mixture.
  • Keep aside 1 1/2 tsp onions and 1/2 cup of the grated cheese.
  • Now add the rest of the onions and cheese along with the shrimps, crabmeat and Dijon mustard.
  • Blend the mixture, but ensure the shrimp pieces aren't puréed - leave some bits.
  • Preheat the oven to 220 degrees C or 428 degrees F.
  • Then scoop all the mixture out in a big ovenproof dish.
  • Place the with remaining grated cheese all over the top.
  • Bake the dish for about 5 - 10 minutes or till the cheese on top gets brown (once you pop the dish in the oven, you can lower the temperature if you want).
  • When done, keep aside to cool for a minute or two.
  • Garnish with the rest of the onions and serve the dip hot with some thinly sliced garlic bread.
Cooks Note

Join the Conversation