Crab and Shrimp Dip (Print Version)

# Ingredients:

→ Seafood

01 - 6 oz crab meat, flaked after being cooked
02 - 8 oz tiny shrimp, peeled, chopped, and cooked

→ Creamy Base

03 - ½ cup mayo
04 - 8 oz cream cheese, left to soften
05 - 1 cup cheddar cheese, shredded fresh

→ Seasonings

06 - 1 tsp garlic powder
07 - A sprinkle of salt and some pepper to taste
08 - 1 tsp onion powder
09 - Chopped green onions for garnish (plus extra, finely diced)
10 - 1 tsp Old Bay seasoning

# Instructions:

01 - Remove shrimp shells, devein, and dice them into smaller bits if they aren't already. Drain any juices from canned shrimp. Check crab meat carefully for any shells, then roughly chop or flake it. Then, gently remove extra moisture with paper towels.
02 - Toss the softened cream cheese and mayo into a large bowl. Use either a sturdy spoon or mixer set to a low speed to mash it all together until the texture feels smooth with no lumps hiding in there.
03 - Take the cheddar cheese, garlic powder, onion powder, green onions, and Old Bay seasoning, and stir them into the creamy mixture until everything's combined nicely. Then, sprinkle on some salt and grind in a bit of pepper if needed. Remember, Old Bay has salt already!
04 - Fold in your shrimp and crab gently so they spread evenly but don’t break apart too much. Be careful not to overdo it.
05 - Scoop the mixture into a bowl, cover it with plastic wrap, and chill it in the fridge for 1-2 hours or even overnight to let the flavors develop. Right before serving, sprinkle some chopped green onions over the top and add a few shrimp for looks.
06 - Heat your oven to 350°F (175°C). Spoon the mixture into a heatproof dish, spreading it out evenly, and scatter some extra cheese on top if you like. Bake for 10-15 minutes or until it's all hot and bubbly with crispy edges. Sprinkle green onions over before serving warm.
07 - Put the dip out with dippers like fresh veggies, sliced baguette, or pita chips. Warm dip goes really well with toasted bread rounds or breadsticks.

# Notes:

01 - This dip works great both chilled or heated up, so it’s good year-round.
02 - Imitation crab can save you some cash if real lump crab feels too pricey.
03 - Make it ahead! The flavor gets even better after a few hours in the fridge.

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