More Great Recipes: Appetizer | Dip

Shore Is Good Seafood Dip


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 tablespoons butter
1 medium green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup)
1 cup mayonnaise
1/2 pound freshly grated Parmesan
1 (6-ounce) can crabmeat, picked free of any broken shells, drained
6 ounces shrimp, fresh or canned, drained
1/2 teaspoon white pepper


Preheat oven to 325 degrees F.


Melt the butter in a skillet over medium heat.


Add the bell pepper, onion, and celery and saute for 2 minutes.


In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper.


Stir the sauteed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 by 11-inch casserole dish. Bake for 30 minutes.


Serve with toast points or crackers.


Pairs Well With


Notes

Originally from Paula Deen

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