Creamy Crab and Shrimp Dip (Print Version)

# Ingredients:

→ Seafood

01 - ½ pound small shrimp, cooked, peeled and chopped
02 - 6 ounces lump crab meat, cooked and gently flaked

→ Creamy Base

03 - 8 ounces cream cheese, softened to room temperature
04 - ½ cup mayonnaise
05 - 1 cup sharp cheddar cheese, freshly shredded

→ Seasonings

06 - 3 green onions, finely chopped (plus extra for garnish)
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon Old Bay Seasoning
10 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - If using whole shrimp, ensure they are cooked, peeled, deveined, and chopped into small pieces. If using canned tiny shrimp, simply drain well. For the crab meat, gently pick through to remove any shell fragments, then flake or chop into bite-sized pieces. Pat both seafood ingredients lightly with paper towels to remove excess moisture.
02 - In a large mixing bowl, combine the softened cream cheese and mayonnaise. Use an electric mixer on low speed or a sturdy spatula to blend until smooth and completely incorporated. Make sure there are no lumps of cream cheese remaining.
03 - Add the shredded cheddar cheese, chopped green onions, garlic powder, onion powder, and Old Bay Seasoning to the cream cheese mixture. Stir until well combined. Season with salt and black pepper to taste, keeping in mind that the Old Bay already contains some salt.
04 - Gently fold in the prepared shrimp and crab meat until evenly distributed throughout the mixture. Try not to overmix, which could break up the delicate seafood too much.
05 - Transfer the dip to a serving bowl, cover tightly with plastic wrap, and refrigerate for at least 1-2 hours or overnight to allow the flavors to meld. Before serving, garnish with additional chopped green onions and a few reserved pieces of shrimp.
06 - Preheat your oven to 350°F (175°C). Transfer the dip mixture to an oven-safe baking dish, spreading it evenly. If desired, sprinkle a small amount of additional shredded cheese on top. Bake for 10-15 minutes, or until the dip is hot throughout and bubbling around the edges. Garnish with chopped green onions before serving warm.
07 - Serve the dip, whether hot or cold, with an assortment of dippers such as crackers, sliced baguette, pita chips, or fresh vegetable crudités. For hot dip, toasted bread rounds or breadsticks are particularly delicious.

# Notes:

01 - This versatile dip can be served hot from the oven or cold from the refrigerator, making it perfect for any season or occasion.
02 - For a budget-friendly option, imitation crab meat works well in place of real lump crab.
03 - The flavors develop and improve after a few hours in the refrigerator, making this an excellent make-ahead appetizer.

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