Hot Shrimp and Crab Dip Recipe

Name: Hot Shrimp and Crab Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons butter, plus; 1 tablespoon butter; 14 lb fresh mushrooms, stems trimmed and caps finely chopped; ½ cup all-purpose flour; 1 cup milk; ¼ cup evaporated milk; 2 teaspoons mild paprika; ½ teaspoon fresh ground black pepper; salt, to taste; 2 tablespoons dry sherry; 1 tablespoon Worcestershire sauce; cayenne pepper, a dash; 12 lb fresh lump crabmeat, picked over for shells and cartilage; 12 lb shelled cooked shrimp, coarsely chopped; 1 cup finely chopped fresh parsley leaves

Servings: persons

8 tablespoons butter, plus
1 tablespoon butter
14 lb fresh mushrooms, stems trimmed and caps finely chopped
½ cup all-purpose flour
1 cup milk
¼ cup evaporated milk
2 teaspoons mild paprika
½ teaspoon fresh ground black pepper
salt, to taste
2 tablespoons dry sherry
1 tablespoon Worcestershire sauce
cayenne pepper, a dash
12 lb fresh lump crabmeat, picked over for shells and cartilage
12 lb shelled cooked shrimp, coarsely chopped
1 cup finely chopped fresh parsley leaves

1
In a small skillet, melt 1 tablespoon butter over medium heat; add in mushrooms and stir until tender,.
2
about 5 minutes; remove pan from the heat.
3
In a medium saucepan, melt the remaining 7 tablespoons butter over medium heat; add in the flour and.
4
whisk constantly until the mixture is thickened and smooth.
5
Add the paprika, pepper, and salt; whisk until well blended.
6
Remove pan from the heat; add the sherry, Worcestershire, and cayenne; stir well.
7
Fold in the crabmeat, shrimp, mushrooms, mixing gently but well.
8
Add the parsley , stir to blend; heat gently over low heat.
9
Transfer the dip to a small chafing dish and serve hot with Melba toast rounds.

2055

kcal

Calories

Fat

Carbs

380

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 tablespoons butter, plus, 1 tablespoon butter, 14 lb fresh mushrooms, stems trimmed and caps finely chopped, ½ cup all-purpose flour, and more.

Yes, Hot Shrimp and Crab Dip falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Shrimp and Crab Dip

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