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

• 100G Seafood & Eat It Handpicked Fifty Fifty Crab
• 200G Picard - Breaded Shrimp
• 2 kg, 3 kg Indian Onion - 2 Kg & 3 Kg
• 1kg 1kg Green Pepper
• 1 stick Organic Celery Stick
• 395G Heinz Mayonnaise 395g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Sunita Lemon Juice Organic
• 400G Chevington Grated Mild Cheddar
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 118G Poon'S Wo Sauce, 118G

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Drain 1 cup of crabmeat and 1 cup of shrimp thoroughly to remove excess liquid.
3. 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 mayonnaise, 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. 4. Transfer the mixture into a baking dish, spreading it out evenly.
5. 5. Sprinkle 1/2 cup of grated cheese evenly over the top of the mixture.
6. 6. Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
7. 7. Remove from the oven and let it cool slightly before serving. Serve warm with crackers or crusty bread.