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Shore Is Good Seafood Dip

By Paula Deen


Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


  • 1 (6 oz) can picked free of any broken shells, drained crabmeat
  • 1/2 lb freshly grated Parmesan cheese
  • 1 cup mayonnaise
  • 1/2 (10 3/4 oz) can (discard top half and use bottom) cream of shrimp soup
  • 2 stalks diced celery
  • 1 medoim diced onion
  • 1 medium diced green bell pepper
  • 2 tablespoons butter
  • 6 oz fresh or canned, drained shrimp
  • 1/2 teaspoons white pepper


Preheat oven to 325 °F. Melt the butter in a skillet over medium heat. Add the bell pepper, onion and celery, and sauté for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp and pepper. Stir the sautéed 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