Shore Is Good Seafood Dip
Source of Recipe
BBR
Recipe Introduction
Recipe courtesy Paula Deen
List of Ingredients
2 tablespoons butter
1 medium green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup at bottom of can) (she explained the reason for this - the shrimp sink to the bottom of the can and you want the few shrimp that you get!)
1 cup mayonnaise
1/2 pound (8 oz. - 2 cups) freshly grated Parmesan Cheese
1 (6-ounce) can crabmeat, picked free of any broken shells, drained
6 ounces shrimp, fresh or canned, drained (she had hers chopped a bit)
1/2 teaspoon white pepper
Recipe
Preheat oven to 325 degrees F.
Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery and saute for
2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. Stir the sauteed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 by
11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.
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