Chilean Crab Dip Recipe

A photograph of Chilean crab meat and shrimp meat dip.

A Delicious Duo Of Crab & Shrimp In This Dip


What's better than serving crab or shrimp dip? That is an easy one to answer server both.




1 pound Seatech Crab Meat

1 pound Seatech Chilean Shrimp Meat

8 oz. package of cream cheese

1/2 cup mayonnaise, add more for a creamier dip

1 cup shredded cheddar cheese

1 medium sweet onion, diced

1 6-8 oz. jar marinated artichoke hearts, chopped

Black pepper to taste

Old Bay Seasoning or other seasoning salt to taste

1 loaf French bread

Crackers for serving




In a large mixing bowl blend together cream cheese, mayonnaise, cheddar cheese, diced onions and chopped artichoke hearts and mix together. Divide mixture between two mixing bowls. Add crab meat to one bowl holding out a few pieces of crab claw meat and blend incorporate. Add black pepper and seasoning salt to taste. Place in baking dish. Add shrimp meat to the other bowl holding out a few shrimp and incorporate. Add black pepper and seasoning salt to taste. Place in separate baking dish. Place both in a preheated oven at 375 degrees and bake for 15-20 minutes until lightly brown and begins to bubble. While dips are baking hollow out a loaf of French bread on two ends leaving approximately one inch of bread in the middle to act as a divider. Place in oven with dip for 3-5 minutes to harden up the crust. When dips are ready add crab dip to one side of the bread loaf and shrimp to the other. Garnish with the held out crab claw meat and shrimp meat. Keep remaining dips in the oven on warm to refill the bread bowl when empty. Serve with crackers for dipping.


Serving Tips:


These dips are also great in a hoagie role as a sandwich

Can be served with tortilla chips or pita chips

To add a little head add diced Jalapeno's

Make just crab or shrimp dip without the other

Serve in baking dish


Seatech Chilean rock crab meat retail pack


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