At first I was looking at it and thought ... I just don't know how this can be as good as Maryland Crab Dip with the Old Bay. But let me tell you...it's great! I would give it 5 out of 5 stars. I have to ration myself with it and eat with carrots instead of crackers. I modified the original recipe slightly.
- 1 lb of lump crabmeat, picked free of any broken shells, drained
- 1/2 lb freshly grated Parmesan
- 1/2 cup of shredded cheddar cheese
- 1 cup mayonnaise
- can cream of shrimp soup
- 2 stalks celery, diced (used the food processor to get it really fine)
- 1 medium onion diced (used the food processor to chop really fine)
- 2 tablespoons butter
- 6 ounce shrimp, fresh or canned, drained. (Used a frozen bag of shrimp that I thawed and precooked on grill)
- 1/2 teaspoons white pepper
Preheat oven to 325 degrees F. Melt the butter in a skillet over medium heat. Add the onion and celery, and saute for 2 minutes.
In a bowl, combine the soup, mayonnaise, Parmesan, cheddar cheese, crabmeat, shrimp, and pepper. Stir the sauteed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 x 11-inch casserole dish (I used the 8x8 Pampered Chef stoneware baker).
Bake for 30 minutes. Serve with toast points or crackers or carrots for a low carb option.