Baked Crab And Shrimp Dip Recipe

About this recipe

This creamy and flavorful baked dip combines crabmeat, baby shrimp, and a hint of curry for a pescatarian-friendly dinner appetizer. Perfect for serving with crackers or toasted bread.

Ingredients

• 165G Philadelphia Lightest Low Fat Soft Cream Cheese
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100G Seafood & Eat It Handpicked White Crab
• 500 g Tuna Yellow Fin Steaks 500 Gr
• 290G Portland Mills Jamaican Curry Powder, 290G
• - Jalpur Coriander Powder Dhana Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large mixing bowl, cream 24 oz of cream cheese until smooth using a spatula or hand mixer.
3. 3. Gradually add 1/4 cup of milk, 1 finely chopped onion, 1 teaspoon of coriander powder, and 1 teaspoon of curry powder to the cream cheese. Mix until well combined.
4. 4. Gently fold in 1 cup of cooked crabmeat and 2 cups of cooked tuna, ensuring the seafood is evenly distributed.
5. 5. Transfer the mixture into a casserole dish and spread it out evenly.
6. 6. Bake in the preheated oven for about 25 minutes, or until the dip is hot and bubbly.
7. 7. Remove from the oven and let it cool slightly before serving. Serve warm with crackers or toasted bread.