Shore Is Good Seafood Dip
By Paula Deen
JUMP TO RECIPE
Ingredients
- 1 (6 oz) can picked free of any broken shells, drained crabmeat
- 1/2 lb freshly grated Parmesan cheese
- 1 cup mayonnaise
- 1/2 (10 3/4 oz) can (discard top half and use bottom) cream of shrimp soup
- 2 stalks diced celery
- 1 medoim diced onion
- 1 medium diced green bell pepper
- 2 tablespoons butter
- 6 oz fresh or canned, drained shrimp
- 1/2 teaspoons white pepper
Directions
Preheat oven to 325 °F. Melt the butter in a skillet over medium heat. Add the bell pepper, onion and celery, and sauté for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp and pepper. Stir the sautéed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 x 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers
