One of the very first things that I learned to cook was crab dip. My Dad used to make it occasionally for sporting events and it was basically a simple version with crab, butter, cream cheese, and some Old Bay. Easy and delicious!
This version is a bit more complex, but still very easy to make. Plus, with a few plating tips, you can really impress your house guests with this delicious, and pretty affordable Cajun Seafood Dip. * SAVE MONEY TIP* To cut the cost some, we are going with Claw meat rather than Lump. Keep your Lump for crab cakes and use this for the dip!
All Cajun/Creole inspired dishes start with some version of what’s called the Holy Trinity. It’s basically just onion, celery, and bell pepper. The color of the pepper does not matter – I went with red here for visual purposes, but use whatever you like.
Find whatever shrimp is on sale – again, this is a dip. If this was a dish with more finesse, I’d tell you to buy fresh shrimp. However, here, feel free to buy frozen peeled and deveined.
I seasoned the shrimp with these 3 beauties below, but feel free to experiment and use whatever your favorite seasonings are.
We are going to cut them into small chunks and season generously.
To get started, melt your butter and then add your veggies. You want to cook the veggies for about 2-3 minutes to “sweat” them and allow them to release their flavors. Afterward, deglaze your skillet with about 1/4 cup of sherry. Crank the heat up to medium high and reduce. (about 2-3 minutes stirring often)