Deviled Seafood Dip

Deviled Seafood Dip

Deviled crab, which is similar to a crab cake, is well known in the Gulf Coast, Lowcountry, and Chesapeake Bay regions, where crabs are bountiful. This take-you-to-the-coast dip channels all those delicious aromatics, and it’s sure to bring back cherished beach memories with every bite.

Deviled Seafood Dip
Makes about 5 cups
  • 1 tablespoon unsalted butter
  • ½ cup finely chopped yellow onion
  • ½ cup finely chopped red bell pepper
  • ¼ cup finely chopped celery
  • 1 (8-ounce) package cream cheese, softened
  • ¼ cup mayonnaise
  • ½ cup chopped green onion
  • 1 tablespoon dry sherry
  • 1 tablespoon hot sauce
  • 1½ teaspoons fresh lemon juice
  • 1 teaspoon cornstarch
  • ½ teaspoon Creole seasoning
  • 1 (8-ounce) container lump crabmeat, picked free of shell
  • ½ pound cooked peeled and deveined shrimp, chopped
  • 2 cups shredded Monterey Jack cheese, divided
  • ¼ cup panko (Japanese bread crumbs)
  • 2 tablespoons sliced almonds
  • 1 tablespoon unsalted butter, melted
  • ⅛ teaspoon kosher salt
  • Water crackers, to serve
  • Garnish: sliced green onion
  1. Preheat oven to 350°.
  2. In a small cast-iron skillet, melt butter over medium-high heat. Add yellow onion, bell pepper, and celery; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat; let cool.
  3. In a large bowl, stir together cream cheese and mayonnaise until smooth; stir in cooked vegetables, chopped green onion, sherry, hot sauce, lemon juice, cornstarch, and Creole seasoning until well combined. Gently stir incrab, shrimp, and 1½ cups cheese. Spread mixture into a 1½-quart cast-iron gratin dish. Sprinkle with remaining ½ cup cheese.
  4. In a small bowl, stir together bread crumbs, almonds, melted butter, and salt. Sprinkle onto cheese.
  5. Bake until golden brown and bubbly, 20 to 25 minutes. Serve with crackers. Garnish with green onion, if desired.



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