• Crab: This is the star of our dip! You have a couple of excellent options for crabmeat. I’ve successfully prepared this seafood dip appetizer with both high-quality canned and fresh crab. Using fresh lump crab is truly delicious, and I wholeheartedly recommend it for its superior flavor and texture that simply can’t be matched. However, if time is of the essence, canned lump crab makes the dip incredibly fast to prepare without sacrificing too much on taste. (Affiliate link.) Canned lump crabmeat can be found both on the shelf and in the refrigerated seafood section of most well-stocked grocery stores. Always opt for ‘lump’ or ‘jumbo lump’ varieties for the best chunky texture and sweet flavor.
• Shrimp: For this recipe, use cooked, fresh baby (or bay) shrimp. Their inherently sweet and delicate flavor is a perfect complement to the rich, creamy cream cheese mixture and the savory crab. Baby shrimp are ideal because of their size, which blends seamlessly into the dip. If you happen to buy extra, consider whipping up some refreshing Shrimp Cocktail Cups for another delightful appetizer. If using frozen shrimp, ensure they are fully thawed and patted very dry before adding to the dip to prevent a watery consistency.
• Cream Cheese: A key component for creaminess! It is vital to use a block of full-fat cream cheese, not the whipped variety from a tub. Block cream cheese provides the necessary structure and richness that whipped versions lack, ensuring your dip has that perfect thick, spreadable consistency when baked. Keep an extra block on hand; it’s also essential for recipes like my Savory Cheesecake for an impressive charcuterie board.
• (Affiliate Link)Artichoke Hearts: Select canned artichoke hearts or quartered hearts that are packed in water, not marinated in olive oil. We want the pure, slightly tangy flavor of the artichoke to shine through and complement the seafood, not the added flavors from oil marinades. Make sure to drain and pat them thoroughly dry before chopping.
• (Affiliate Link)Old Bay Seasoning: This iconic spice blend is practically synonymous with seafood, and for good reason! Its unique mix of celery salt, red pepper, black pepper, and paprika adds an incredible savory depth and a gentle warmth that enhances the seafood without overwhelming it. I always keep a can of Old Bay in my spice cabinet, using it in various recipes from Buttermilk Chicken Tenders to Old Fashioned Salmon Patties and even Homemade Tartar Sauce. It’s the secret ingredient that gives this rich, creamy seafood dip its signature taste.
• Other Essential Flavor Boosters: Don’t forget fresh lemon juice for brightness, and a touch of sour cream to add an extra layer of tang and creamy richness, balancing the flavors beautifully.

For a complete list of ingredients and precise measurements, please scroll down to the detailed recipe card below.

Step 1: Prepare the Artichokes. Begin by thoroughly draining your canned artichoke hearts. Then, chop them into very small, consistent pieces. This ensures they blend well into the dip without large, stringy bits. After chopping, place the artichoke pieces between two layers of paper towels and pat them dry. Removing excess moisture is key to preventing a watery dip.

Step 2: Create the Creamy Base. Ensure your block of cream cheese is softened to room temperature; this makes it much easier to blend smoothly. In a medium-sized mixing bowl, combine the softened cream cheese with sour cream, the finely chopped and dried artichoke hearts, shredded Parmesan cheese, diced green onions, Old Bay Seasoning, and a squeeze of fresh lemon juice. Stir vigorously with a spoon or use an electric mixer on low speed until all ingredients are thoroughly combined into a smooth, uniform mixture. Set this creamy base aside.

Step 3: Prepare the Seafood. Just like the artichokes, properly preparing your seafood is crucial. Place both the cooked baby shrimp and the lump crabmeat between two layers of clean paper towels. Gently but firmly pat down to remove as much excess water as possible. This extra step is paramount; it ensures your baked crab and shrimp dip will be wonderfully thick and creamy, not runny.

Step 4: Achieve Perfect Blending. Once all the base ingredients are in the bowl, use a sturdy spoon or a rubber spatula to blend everything until thoroughly combined and smooth. There should be no visible streaks of cream cheese, and all the flavors should be uniformly distributed. This prepares a harmonious canvas for your seafood.

Step 5: Incorporate the Seafood. Carefully add the dried shrimp and crabmeat to the bowl with the prepared dip mixture. Using a spatula, gently fold the seafood into the creamy base. Avoid overmixing, as you want to keep the delicate lump crab and shrimp pieces intact, providing a delightful chunky texture in every bite.

Step 6: Bake to Perfection and Garnish. Transfer the entire dip mixture into a heat-proof 1-quart baking dish (a 9-inch pie dish or an oval gratin dish works beautifully). Bake in a preheated oven at 350°F (175°C) for approximately 15 minutes, or until the dip is heated through, visibly bubbling around the edges, and slightly golden on top. Once removed from the oven, elevate its presentation by garnishing with a few extra baby shrimp, a sprinkle of fresh diced green onions, a dusting of Parmesan cheese, and a final light sprinkle of Old Bay Seasoning for an appealing pop of color and flavor. Serve immediately with your favorite dippers!

A watery dip is usually a result of excess moisture from the crab, shrimp, or artichoke hearts. Seafood and vegetables naturally hold a lot of water. To prevent this, make sure to diligently pat both the seafood and the diced artichokes very dry using paper towels before you mix them into the creamy base. This simple step is critical for achieving a thick, creamy consistency.

Absolutely! Frozen crab and shrimp can be used, but proper preparation is key. Ensure both ingredients are thoroughly defrosted, ideally overnight in the refrigerator. Once thawed, just like with fresh seafood, place them between layers of paper towels and pat them very dry. This removes any ice crystals and excess water that could make your dip runny.

To create a lighter version of this indulgent dip, you can make a few smart substitutions. I recommend using reduced-fat cream cheese or Neufchâtel cheese, which offers a similar tang and texture with fewer calories and fat. Additionally, you can reduce the amount of Parmesan cheese by half, using approximately ½ cup in the dip and saving a tablespoon for garnish. You could also opt for light sour cream or even plain Greek yogurt for a slightly tangier, lighter base.

Yes, absolutely! This versatile dip is delicious both hot and cold. While I personally prefer to serve it warm straight from the oven, especially because the heat perfectly melts the Parmesan cheese into a gooey, irresistible layer, serving it chilled is a perfectly valid and tasty option. It’s particularly great served cold for leftovers the next day, or if you prefer a refreshing seafood dip for a summer gathering.

Yes, this crab and shrimp dip is an excellent make-ahead appetizer! You can fully assemble the dip, including mixing all ingredients and placing it in the baking dish, up to 24 hours in advance of serving. Cover it tightly with plastic wrap and store it in the refrigerator. When you’re ready to bake, simply add an extra 5-10 minutes to the baking time, as the ingredients will be chilled and will need more time to heat through to a bubbly consistency.

A 1-quart capacity heat-proof baking dish works best for this recipe. A 9-inch pie dish, a small gratin dish, or an oven-safe oval casserole dish are all excellent choices. The key is to use a shallow dish so the dip heats evenly and gets a nice golden crust on top.

• Cream Cheese Alternatives: As mentioned in the FAQs, if you’re looking to reduce the calorie and fat content, you can easily swap the block of regular cream cheese for its reduced-fat version or use Neufchâtel cheese. Both will provide a similar creamy base with a slightly lighter profile. I love having different varieties of cream cheese on hand, as it’s a star ingredient in my Homemade Creamed Corn and, of course, absolutely essential for a luscious Baked Vanilla Cheesecake.
• Mayonnaise instead of Sour Cream: For an even richer, tangier, and undeniably creamy dip with a subtle flavor boost, you can swap the sour cream for the same amount of high-quality mayonnaise. This creates a slightly different texture and taste profile that many adore in seafood dips.
• Chives and Green Onions: If you prefer a milder onion flavor, replace the diced green onions with finely chopped fresh chives. Chives offer a delicate, oniony herbaceous note that’s less pungent than green onions. Alternatively, you can simply reduce the amount of green onions to half for a more subdued onion presence. You could also add a pinch of garlic powder or onion powder to the mix for an extra layer of savory depth.
• Adding a Spicy Kick: For those who love a bit of heat, a dash of your favorite hot sauce (like Tabasco or a Louisiana-style hot sauce) or a pinch of red pepper flakes can be stirred into the dip mixture before baking. Start with a small amount and adjust to your desired spice level.
• Different Cheeses: While Parmesan is classic, feel free to experiment with other melting cheeses. A blend of mozzarella and Monterey Jack could add an incredible stringy, gooey texture, while a touch of white cheddar could lend a sharper flavor. Just ensure you don’t overpower the delicate seafood.

• Crunchy Crackers and Chips: The classic choice! Opt for sturdy, flaky crackers that can withstand the richness of the dip without breaking. Think buttery Ritz-style crackers, water crackers, or even gourmet toasted rounds. For a more casual vibe, hearty potato chips or pita chips also make excellent “scoopers.”
• Fresh Vegetables: To add a refreshing contrast and a healthy crunch, serve an assortment of fresh, crisp vegetables. Cucumber slices, carrot sticks, celery sticks, bell pepper strips (especially red or yellow for color), and blanched broccoli or cauliflower florets are all fantastic options. Their coolness and crispness balance the warm, creamy dip beautifully.
• Artisan Breads: Elevate the experience with warm, crusty bread. Toasted baguette slices, wedges of sourdough bread, or even pumpernickel bread are wonderful for soaking up every last bit of this savory dip. You can brush the bread with a little olive oil and garlic powder before toasting for an extra layer of flavor.
• Other Appetizers: If you’re hosting a larger gathering, complement this seafood dip with other delightful appetizers. A bowl of sweet and savory Spiced Walnuts offers a delicious balance of flavors and texture. For an even more impressive seafood starter, consider also serving a plate of perfectly Smoked Salmon from the Pellet Grill. The variety will surely impress your guests!
• Beverage Pairings: For drinks, a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio would be excellent. Light-bodied beers or even sparkling cider can also cut through the richness of the dip and refresh the palate.

• Refrigerator Storage: In the unlikely event that you have some of this delicious shrimp and crab dip remaining, simply transfer it to an airtight container or cover the baking dish tightly with plastic wrap. Store it in the refrigerator for up to 3 days. When you’re ready to enjoy it again, you can reheat it gently in the microwave on low power, stirring occasionally until it’s warm and bubbly. Alternatively, it’s also quite delightful served cold directly from the fridge, offering a different but equally tasty experience.
• Freezer Storage: Freezing this dip is an option, either before or after baking (ensure it’s completely cooled if previously baked). However, it’s important to note that due to the dairy content (cream cheese and sour cream), the texture might change slightly after defrosting. It may become a bit grainier or separate slightly, though the flavor will still be excellent. Store it in an airtight, freezer-safe container for up to 3 months for optimal quality.
  • If freezing unbaked: Thaw the dip overnight in the refrigerator before baking as directed in the recipe instructions.
  • If freezing previously baked: Thaw the dip overnight in the refrigerator, then transfer it to an oven-safe dish and bake at 325°F (160°C) until heated through and bubbling, usually about 20 minutes. Stir gently before serving.

  Always ensure any reheated seafood dip reaches an internal temperature of 165°F (74°C) for food safety.