Cheesy Shrimp Crab Bake (Printer-Friendly)

Tender shrimp, sweet crab, and melted cheese combine with Old Bay for a warm, savory bake.

# What You’ll Need:

→ Seafood

01 - 1 cup cooked shrimp, chopped (firm, pink, no gray spots)
02 - 1 cup lump crab meat, drained (fresh or high-quality refrigerated)

→ Dairy

03 - 225 grams (8 oz) cream cheese, softened (full fat)
04 - 120 grams (1/2 cup) sour cream (real dairy)
05 - 1 cup shredded whole milk mozzarella cheese
06 - 1/2 cup grated Parmesan cheese (freshly grated from wedge)

→ Seasonings

07 - 2 cloves garlic, minced
08 - 1 teaspoon Old Bay seasoning (or Cajun seasoning)
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1 teaspoon hot sauce (optional)

→ Garnish

12 - 2 tablespoons green onions or chives, chopped

→ Serving

13 - Sliced toasted baguette or sturdy crackers

# Steps to Follow:

01 - In a large bowl, combine softened cream cheese, sour cream, minced garlic, Old Bay seasoning, salt, black pepper, and hot sauce if using. Whip with a spatula or hand mixer for about 3 minutes until smooth and airy.
02 - Gently fold chopped shrimp, drained crab meat, half of the mozzarella, all of the Parmesan, and half of the chopped green onions or chives into the creamy base, taking care to keep crab pieces intact for texture.
03 - Spoon the mixture into a medium oven-safe dish. Smooth the top and sprinkle with the remaining mozzarella cheese evenly.
04 - Preheat oven to 375°F (190°C). Place the dish on the center rack and bake for 20 to 25 minutes, until cheese is bubbling and edges begin to turn golden brown.
05 - Switch oven to broil and broil for 1 to 2 minutes to achieve a golden crust. Watch closely to prevent burning.
06 - Sprinkle remaining green onions or chives over the hot dip. Serve immediately with toasted baguette slices or sturdy crackers.

# Helpful Hints:

01 - Allow cream cheese to come to room temperature for smoother mixing.
02 - Do not overmix after adding crab to preserve large chunks for better texture.
03 - The dip can be frozen unbaked for up to 2 months; thaw overnight in the fridge before baking.
04 - Reheat leftovers in a 350°F oven until hot and bubbly, approximately 10–12 minutes.

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