"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Baked Seafood Dip Recipe

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This recipe for Baked Seafood Dip, by , is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Christine DeCarlo


1/2 lb. fresh shrimp
4 oz lump crabmeat , shredded
1 to 2 tbsp. butter
1/2 cup finely diced onion
1/2 cup bell pepper, diced
1/4 cup celery, finely diced
1 tbsp. jalapeno, minced
1/2 cup chopped spinach
3 cloves of garlic, minced and mashed into 1/4 tsp. salt
1 tsp. Old Bay seasoning
3 to 4 oz. of cream cheese
2 1/2 cups of Gouda cheese, grated
1/2 cup Gruyere cheese
pinch of red pepper flakes
1/4 tsp. fresh chopped parsley
paprika to taste

Preheat oven to 350

Prep shrimp and crab, defrost, clean, peel, devein shrimp. Chop shrimp up into pieces. Set aside.

Chop vegetables. Heat a cast iron skillet with a couple of tbsp. of butter. Saute onion, celery, bell pepper and jalapeno until tender. Add the spinach, Old Bay and garlic. Cook until spinach is wilted.

Add crab and shrimp to skillet and cook until shrimp began to turn opaque.

Remove from heat and stir in cream cheese, gouda and gruyere. Sprinkle top with paprika.

Place skillet in oven and bake for about 15 minutes until bubbly and golden.

Remove from oven and garnish with parsley and red pepper flakes..

Preparation Time:
Preparation Time:
30 minutes




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