Northern California Seafood Dip

23  Ratings
  • 20 min prep
  • 30 min total
  • Makes 26 servings, 2 Tbsp. each.

Northern California Seafood Dip Recipe

Ingredients

  • 8 oz. pasteurized lump crabmeat, drained
  • 8 oz. uncooked medium shrimp, peeled, deveined and tails removed
  • 1/4 fennel bulb, finely sliced (about 1-1/2 cups)
  • 1/4 small onion, diced (about 2 Tbsp.)
  • 1 cup drained fire-roasted diced tomatoes
  • 1-1/2 tsp. granulated garlic
  •  pinch crushed red pepper flakes
  •  kosher salt and freshly ground black pepper, to taste
  • 1/4 cup extra virgin olive oil
  • 1/2 cup mayonnaise
  •  Juice of 1 lemon (about 1/4 cup)
  • 2 Tbsp. fresh dill sprigs, divided

Instructions

  • Heat  broiler and set rack 4 inches below heat source.
  • Take  a rimmed roasting tray and lay out crab, shrimp, fennel, onion and tomatoes. Season with granulated garlic, red pepper flakes, salt and pepper. Toss together then spread out evenly. Drizzle all over with olive oil.
  • Place  under broiler and cook for 8 to 10 min. until the tops of the tomatoes are lightly charred and shrimp are pink through but still tender. Remove from broiler and allow to cool.
  • In  a food processor, add mayonnaise, lemon juice and half of the dill. Add seafood and tomato mixture. Pulse 4 to 5 times until mixture is combined and roughly chopped. Garnish dip with remaining dill.
  • Serve  with WHEAT THINS Big Snacks, RITZ Crackers or TRISCUIT Crackers.

Recipe Tips

164521

Nutrition Information

Makes 26 servings, 2 Tbsp. each.

Nutrition per serving:

  • Calories 70 
  • Total fat 5 g
  • Saturated fat 1 g
  • Polyunsaturated fat 0 g
  • Monounsaturated fat 1.5 g
  • Trans fat 0 g
  • Cholesterol 25 mg
  • Sodium 150 mg
  • Carbohydrate 1 g
  • Dietary fiber 0 g
  • Sugars 1 g
  • Protein 3 g
  • Vitamin A 0 %DV
  • Vitamin C 4 %DV
  • Calcium 0 %DV
  • Iron 0 %DV