• Cooking Time: 30
  • Servings: 6
  • Preparation Time: 20


It's hard to go wrong with crab, shrimp, cheese & marinara sauce. Much to the dismay of my family, the Olive Garden has discontinued their beloved San Remo Dip. My mom and I did our best to replicate it.


  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 6 ounces shrimp, canned, reserve liquid
  • 6 ounces crab meat, canned, reserve liquid
  • 2 ounces cream cheese, room temperature, cubed
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic, crushed
  • 1 teaspoon prepared horseradish (I added more)
  • 1/3 cup Asiago Cheese, grated (ditto)
  • 2 tablespoons Parmesan cheese, grated (ditto ditto)
  • 1/2 cup half and half, up to 3/4 cup
  • 1 1/2 cups marinara sauce, Barilla, drained to remove excess liquid
  • 1/4 cup Parmesan cheese, fresh, finely shredded for topping


  • In a two quart sauce pan on medium low temperature, heat olive oil and blend in flour.
  • Add to flour liquids that were reserve from the shrimp and crab, stir well.
  • To sauce, add cubed cream cheese, salt, crushed garlic, horseradish, and stir until smooth.
  • Add Asiago and Parmesan cheeses and stir until smooth.
  • When the cheese have been melted and sauce is smooth add shrimp and crab, blend well.
  • Let simmer until heated through.
  • Finally add half and half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding.
  • Let sauce simmer for 12 - 15 minutes. Stir sauce so it will not scorch on bottom.
  • In a shallow baking dish 9" diameter, spray with non-stick spray and place drained marinara sauce and carefully spoon seafood sauce on top.
  • Sprinkle with freshly shredded Parmesan cheese and place in a preheated oven at 325, for 10 - 15 minutes, until heated through.
  • Dip should not brown on top.
  • Serve with bread.

Categories: Appetizer  Dip  Potluck  Shellfish  Stove 
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