Shrimp & Crab Dip
I’m here to bring you a super delicious hot dip recipe that you’re going to want on your list for every game day and whenever you’re hosting a crowd! This shrimp and crab dip recipe comes together in about half an hour with very little hands-on prep required, and it’s creamy, a tiny bit spicy, bubbly, and just so more-ish.
So this is what we’re doing… Tender chopped shrimp and lump crab meat are folded into a creamy mixture of cream cheese, sour cream, mayonnaise, cheddar, and Colby Jack. Fresh bell pepper, green onion, and lemon zest brighten everything up, while Cajun seasoning adds just the right amount of savory heat. Then we’re baking it until bubbly and golden. It’s rich, cozy, and irresistibly scoopable!
By the way, if you love a good party appetizer, I think you’ll also like my football dip, pizza dip, pizza pinwheels, and buffalo chicken sliders!
Ingredients
Note: For measurements, please see the printable recipe card at the bottom of this post!
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Extra small shrimp, peeled and deveined — the perfect bite-sized seafood base once chopped
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Lump crab meat — adds sweet, delicate crab flavor and richness
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Cream cheese — makes the dip thick, creamy, and scoopable
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Sour cream — adds tang and keeps the texture smooth
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Mayonnaise — brings richness and helps everything melt together
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Shredded cheddar cheese — melts into the dip for bold, cheesy flavor
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Shredded Colby Jack cheese — the perfect melty topping
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Red bell pepper, finely chopped — adds sweetness, crunch, and color
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Green onion — brings freshness and a mild onion bite
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Cajun seasoning — adds warmth, spice, and depth
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Lemon zest — brightens the whole dip with a fresh, citrusy lift
How To Make Shrimp & Crab Dip
- Preheat your oven to 400°F. Lightly spray a square baking dish or a similar-sized casserole dish with nonstick spray and set it aside.
- Chop the shrimp into small pieces, then use paper towels to squeeze out any excess moisture from both the shrimp and crab.
- In a large mixing bowl, beat together the cream cheese, sour cream, mayonnaise, shredded cheddar, bell pepper, green onion, Cajun seasoning, and lemon zest until everything is smooth and well combined.
- Add the shrimp and crab to the bowl and mix until evenly incorporated.
- Pour the mixture into your prepared baking dish and sprinkle the shredded Colby Jack cheese over the top.
- Bake for 25–30 minutes, or until the cheese is melted and the dip is hot and bubbly.
- Remove from the oven and finish with extra green onions. Serve warm with pita chips, crusty bread, or your favorite dippers.
Recipe Notes
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Dry the seafood really well. Shrimp and crab hold more moisture than you think, and excess liquid can make the dip watery. A quick squeeze with paper towels makes a huge difference.
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Cream cheese mixes easiest at room temperature. Let it soften before beating so the dip turns smooth and creamy with no lumps.
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Chop the shrimp small. You want pieces in every bite—not big chunks that make the dip harder to scoop.
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Taste your Cajun seasoning first. They vary wildly in salt and spice. Start with the listed amount and add more heat if you love it spicy.
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Use good-quality lump crab when possible. But if you’re using canned, just drain it very well and gently fold it in so it doesn’t break apart too much.
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Bake until bubbly. Every oven runs differently. Look for the edges to be lightly golden and the center to be hot and melty.
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Let it rest for 5 minutes before serving. It thickens slightly as it cools, making it ideal for scooping.
Serving Ideas
This dip was basically made for game days and parties! Here are some of the best ways to serve it:
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With pita chips, baguette slices, or buttery crackers — the classics that never fail.
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Serve with tortilla chips for a sturdier scoop (this dip is hearty!).
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Pile it into a hollowed-out sourdough loaf for a fun party presentation.
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Add sliced veggies like celery sticks, cucumber rounds, or bell pepper strips for a lighter option.
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Tuck a spoonful into mini phyllo cups for easy, bite-sized appetizers.
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Spread it on toasted ciabatta or crostini if you want something a little classier for entertaining.
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Keep it warm in a small crockpot at potlucks or football watch parties—people will keep circling back for more.
Shrimp & Crab Dip
Ingredients
- 1 lb extra small shrimp peeled and deveined and tail off
- 6 ounces canned lump crab meat
- 8 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Colby jack cheese
- 1/4 cup red bell pepper chopped fine
- 1/4 cup green onion sliced, plus extra for topping
- 2 tsp cajun seasoning
- 1 tsp lemon zest
Instructions
- Preheat your oven to 400°F. Lightly spray a square baking dish or a similar-sized casserole dish with nonstick spray and set it aside.
- Chop the shrimp into small pieces, then use paper towels to squeeze out any excess moisture from both the shrimp and crab.
- In a large mixing bowl, beat together the cream cheese, sour cream, mayonnaise, shredded cheddar, bell pepper, green onion, Cajun seasoning, and lemon zest until everything is smooth and well combined.
- Add the shrimp and crab to the bowl and mix until evenly incorporated.
- Pour the mixture into your prepared baking dish and sprinkle the shredded Colby Jack cheese over the top.
- Bake for 25–30 minutes, or until the cheese is melted and the dip is hot and bubbly.
- Remove from the oven and finish with extra green onions. Serve warm with pita chips, crusty bread, or your favorite dippers.
This crowd pleasing dip is one you’ll want to have on repeat whenever you’re hosting, and it’s just perfect for any occassion! If you try it, I’d love to hear what you thought – you can leave a quick comment and review below, and I always appreciate it so much. Enjoy!
