Shore Is Good Seafood Dip 
Based on 2 reviews
Ingredients:
1 6-ounce can crabmeat, picked free of any broken shells, drained
1/2 lb freshly grated Parmesan
1 cup mayonnaise
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom
2 stalks celery, diced
1 medium onion diced
1 medium green bell pepper, diced
2 tablespoons butter
6 ounce shrimp, fresh or canned, drained
1/2 teaspoons white pepper
Directions
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 x 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.
Recipe Courtesy of Paula Deen
Servings: 4 cups
Prep Time: 20 min
Cook Time: 35 min
Difficulty: Easy
Show: Paula's Home Cooking/Lady and Sons Too! cookbook
Ratings for this Entry:
Submitted on September 9, 2009
I made this at Easter.My fourteen year old grandson looked at his mom and said please get this recipe. It is one of the best dips, ever! thank you for sharing it.
Submitted on January 1, 2009
We loved this dip. It was full of flavor and texture and so easy to "throw together". The only question I have is what I did wrong to have it turn out a tad on the greasy side? I used Olive Oil to saute the veggies. Could that be the problem?
