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I have become a monthly food contributor to this group so now maybe now I’m an official “foodie”. Please check out my May recipe – I have to admit, it is pretty good. Think about this for any upcoming parties and cookouts you are planning. Always check out the Menu tab for all types of recipes posted monthly.
Do you love a seafood? If you do, then you’re sure to love this good seafood dip recipe that I’m sharing today, but first a bit of a story of how I came by this yummy recipe!
I got this recipe from a cooking class I took from Paula Deen way back in the beginning of her career. The summer of 2004 we had a great vacation to Savannah and Tybee Island, but the highlight for me was attending her cooking class. She had just married Michael and was still in the beginning stages of her empire. When I saw a class offered the very week I was there, I had to go. Plus, to my delight it was about seafood. Even then it wasn’t cheap, but I knew it was probably a once in a lifetime chance. It was held in the basement of The Lady & Sons and was a small, intimate group. What you saw on TV is what she was in person, along with Jamie, Michael, her brother Bubba. and Aunt Peggy. There was time for talking, autographs and pictures. About a month later, I even got a feature article in the local newspaper.
You’re sure to enjoy this good seafood dip!
- 2T Butter
- 1 medium green bell pepper, diced (mixture of red & green works great)
- 1 medium onion, diced
- 2 stalks celery, diced
- Half a can – cream of mushroom soup
- ½ C Mayonnaise
- 4 oz cream cheese, softened
- 8 ounces parmesan cheese
- 6 ounce can crabmeat, drained
- 6 ounces shrimp
- Parsley, for garnish
- Preheat oven to 325.
- Melt butter in a skillet over medium heat. Add the pepper, onion, and celery and sauté for approximately 2 – 3 minutes, just to soften them. Do not let them brown. Cool.
- In a separate mixing bowl, combine the soup, mayonnaise, Parmesan cheese and cream cheese.
- Stir in the crabmeat, shrimp, and cooled vegetables just until blended.
- Spoon this mixture into a lightly greased 8 x 11 casserole dish and bake for 30 minutes.
- Sprinkle with parsley before serving.
- If serving in bread bowl, cut out the center of the loaf and use this bread to toast for serving. After filling, sprinkle with extra cheese and broil for about 4 – 5 minutes.
- Serve with toast points or crackers.
- A few hints – this is great to make ahead of time. With seafood being used, I would only make it up to one day ahead of time. Plus, this tastes just as great being served almost at room temperature instead of right out of the oven. In fact, I think you can taste all of the flavors better. I wouldn’t let it set out or cool longer than 30 minutes though just for safety reasons.
- Even if I’m serving it in a bread bowl, I still bake it in a casserole dish, then put it in the bread right before serving.
- I have used a mixture of red and green peppers since it does make the dish a little prettier.
- I use salad shrimp, but if you are using larger size, you will need to dice them. If frozen, thaw and squeeze out excess water.
- For an extra special serving presentation, you can put the dip inside of the bread bowl you’ve made, sprinkle a little Parmesan cheese and parsley on top and around the edges. Bake it for an additional 5 minutes just to let the cheese melt around the edges and brown.