Baked Pescatarian Seafood Dip Recipe

About this recipe

A creamy and flavorful baked seafood dip featuring crabmeat and shrimp, perfect for a satisfying dinner or as a crowd-pleasing appetizer. Serve it warm with crackers or crusty bread.

Ingredients

• 200 g Shrimpop Tandoori Torpedo Shrimp
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 100 g Celery
• 430Ml Hellmanns Mayonnaise Squeeze Real
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 150 g Mooz Cream Cheese
• 1 kg Akar Powder Salt
• 100 g Catch Black Pepper Powder
• 290ml Lea And Perrins Worcestershire Sauce

Instructions

1. Preheat your oven to 350°F (175°C).
2. Drain 1 cup of crabmeat and 1 cup of shrimp thoroughly to remove excess liquid.
3. In a mixing bowl, combine 2 tablespoons of finely chopped onion, 3/4 cup of diced green pepper, 1 cup of chopped celery, the drained crabmeat, the drained shrimp, 3/4 cup of cream cheese, 1/2 teaspoon of salt, 1/8 teaspoon of pepper, 1 tablespoon of lemon juice, and 1 tablespoon of Worcestershire sauce. Mix well until evenly combined.
4. Transfer the mixture into a baking dish, spreading it out evenly.
5. Sprinkle 1/2 cup of cream cheese evenly over the top of the mixture.
6. Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
7. Remove from the oven and let it cool slightly before serving. Serve warm with crackers or crusty bread.