Million Dollar Shrimp & Crab Dip
I still remember the first time I scooped into this Million Dollar Shrimp & Crab Dip at a holiday party — warm, creamy, and studded with real seafood, it disappeared in minutes. This easy baked dip blends cream cheese, mayo, sharp cheddar, lump crab and chopped shrimp into a golden, bubbly spread that’s perfect for family gatherings, game day, or an upscale appetizer with minimal fuss.
Why you’ll love this dish
This dip delivers big flavor with a short grocery list and almost no hands-on cook time. It’s indulgent but simple: no complicated sauces, just quality crab and shrimp, sharp cheddar for tang, and a touch of Dijon and Worcestershire for depth. It’s also versatile — serve it at a casual potluck or frame it as an elegant starter.
“We served this at Christmas and guests kept asking for the recipe — rich, cheesy, and perfectly sea-tasting.” — a quick party test that passed with flying colors
If you like crowd-pleasing comfort food, you might also enjoy my take on the million-dollar chicken bake, which leans on the same creamy, savory profile.
How this recipe comes together
Before you grab a spoon, here’s a quick overview so you know what to expect:
- Soften cream cheese and blend with mayonnaise for a smooth base.
- Fold in shredded cheddar, lump crab, chopped cooked shrimp, and sliced green onions.
- Season with Dijon and Worcestershire for umami and a subtle tang.
- Bake until the top is bubbling and lightly golden, about 25–30 minutes.
This is a no-fuss bake: mostly mixing, a short time in the oven, then serve warm.
I’ve also paired this style of seafood comfort with a soup in the past — for similar flavors, see my creamy crab and shrimp bisque.
What you’ll need
Key ingredients
- 8 oz cream cheese, softened (room temp for easiest mixing)
- 1 cup mayonnaise (use full-fat for best texture)
- 1 cup shredded sharp cheddar cheese
- 1 cup lump crab meat (drained, gently flaked)
- 1 cup cooked shrimp, chopped
- 2 green onions, thinly sliced
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Notes and substitutions:
- Swap mayonnaise for Greek yogurt for a tangier, lighter dip (texture will be slightly different).
- If lump crab is pricey, substitute with high-quality canned crab or extra chopped shrimp.
- For a smokier note, use sharp smoked cheddar or add a pinch of smoked paprika.
How to prepare it
Directions to follow
- Preheat your oven to 350°F (175°C). Grease a small baking dish or use nonstick spray.
- Put softened cream cheese and mayonnaise into a mixing bowl. Beat or stir until smooth and creamy.
- Add shredded cheddar, lump crab, chopped shrimp, and sliced green onions. Stir to combine evenly.
- Mix in Worcestershire sauce and Dijon mustard. Taste and season with salt and pepper.
- Spread the mixture into the prepared baking dish and smooth the top.
- Bake 25–30 minutes, until the edges bubble and the top is lightly golden.
- Let rest 3–5 minutes, then serve warm with crackers, toasted baguette slices, or crudités.
For a faster prep, use a hand mixer to cream the base, and fold in seafood gently to keep lumps intact. If you prefer a browned top, pop under the broiler for 1–2 minutes — watch carefully.
In case you want a richer seafood experience, I sometimes reference the seafood bisque technique in this seafood bisque recipe for inspiration on seasoning.
Best ways to enjoy it
Serving suggestions
- Serve in the baking dish for a rustic presentation or spoon into a hollowed-out sourdough round for an eye-catching centerpiece.
- Pair with plain water crackers, toasted baguette slices, pita chips, or sturdy vegetable sticks (carrot, celery, bell pepper).
- For a full spread, surround the dip with lemon wedges, pickled jalapeños, and extra chopped green onions.
- Wine pairing: a crisp Sauvignon Blanc or a dry sparkling wine cuts through the creaminess nicely. For beer, try a light pilsner.
Storage and reheating tips
Keeping leftovers fresh
- Refrigerate in an airtight container for up to 3 days. If keeping the original baking dish, cover tightly with plastic wrap or foil.
- To reheat: warm in a 350°F oven until heated through (about 10–15 minutes), or microwave in short bursts, stirring between intervals. Reheat only once for best quality.
- Freezing: I don’t recommend freezing this dip — the texture of mayonnaise-based and seafood mixtures can become grainy after thawing. If you must, freeze in an airtight container for up to 1 month and expect some texture change.
Food safety note: use cooked, properly refrigerated seafood and consume leftovers within the recommended time to avoid spoilage.
Pro chef tips
Helpful cooking tips
- Always use room-temperature cream cheese — it blends smoother and prevents lumps.
- Fold crab in gently to keep pretty flakes intact; they look and taste better.
- Taste before baking; a small extra pinch of salt or squeeze of lemon can brighten the whole dish.
- If using frozen shrimp, thaw fully and pat dry to avoid excess moisture diluting the dip.
- To bake smaller portions, use ramekins and reduce baking time slightly.
For another comfort-food crowd-pleaser with a similar flavor profile, try a different take on a "million dollar" casserole in this million dollar chicken casserole post.
Creative twists
Recipe variations
- Spicy: stir in 1–2 tsp sriracha or finely chopped pickled jalapeños.
- Cheesy bake: top with extra shredded cheese and panko for a crunchy crust.
- Low-carb: serve with cucumber rounds or cheese crisps instead of bread.
- Herb-forward: fold in chopped fresh dill or parsley for a brighter finish.
- Shellfish swap: use lobster chunks for a luxurious upgrade when you want to splurge.
Helpful answers
Q: Can I make this dip ahead of time?
A: Yes — mix the dip ingredients up to a day ahead, cover, and refrigerate. Bake just before serving. If baking straight from chilled, add a few extra minutes to the oven time.
Q: Is it safe to use canned crab?
A: Absolutely. High-quality canned lump crab is a practical and safe substitute; drain well and gently flake before folding in.
Q: How do I prevent the dip from becoming watery?
A: Pat shrimp dry and drain crab thoroughly. Avoid over-mixing; gentle folding keeps moisture at bay. If you still get excess liquid, give the dip a minute or two on the stovetop in a skillet to tighten before baking.
Q: Can I make this dairy-free?
A: You can approximate it using dairy-free cream cheese and vegan mayo, but texture and flavor will differ. Use a dairy-free cheddar alternative if desired, and adjust seasoning.
Conclusion
If you want the original inspiration and a tested variation, the recipe at Million Dollar Shrimp & Crab Dip – Southern Discourse is a great reference for comparison. For another home cook’s approach with tips and photos, see Shrimp and Crab Dip | A Farmgirl’s Dabbles.
Enjoy serving this warm, crowd-pleasing dip — it’s an easy way to add a touch of seafood glamour to any gathering.
Million Dollar Shrimp & Crab Dip
Ingredients
Main Ingredients
- 8 oz cream cheese, softened room temp for easiest mixing
- 1 cup mayonnaise use full-fat for best texture
- 1 cup shredded sharp cheddar cheese
- 1 cup lump crab meat drained, gently flaked
- 1 cup cooked shrimp, chopped avoid excess moisture
- 2 each green onions, thinly sliced
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a small baking dish or use nonstick spray.
- Put softened cream cheese and mayonnaise into a mixing bowl. Beat or stir until smooth and creamy.
- Add shredded cheddar, lump crab, chopped shrimp, and sliced green onions. Stir to combine evenly.
- Mix in Worcestershire sauce and Dijon mustard. Taste and season with salt and pepper.
- Spread the mixture into the prepared baking dish and smooth the top.
- Bake for 25–30 minutes, until the edges bubble and the top is lightly golden.
- Let rest 3–5 minutes, then serve warm with crackers, toasted baguette slices, or crudités.
