Cookbook

Shore is Good Seafood Dip

Shore is Good Seafood Dip

Oh, my, this dip is so wonderful! My daughter invited me to her house the other day to try this; her husband had made it. We sat on the front porch spooning this over buttered, toasted French bread hunks. He said he substituted scallops for the crab in the recipe. And knowing him, he may have done something else different, as he often flies by the seat of his pants when he cooks. That, and the fact I have not made it myself, keeps me from designating this as Tried and True. It was yummy! But this is the recipe he went by, anyway...
Ingredients:

2 Tablespoons butter
1 medium green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
1/2 (10 3/4 ounce) can cream of shrimp soup (discard top half and use bottom part of soup)
1 cup mayonnaise
1/2 pound freshly grated parmesan cheese
1 (6 ounce) can crabmeat, picked free of any broken shells, drained
6 ounce fresh shrimp or canned shrimp, drained
1/2 teaspoon white pepper

Instructions:

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.
Makes 4 cups.


Recipe courtesy Paula Deen, posted by cookiedog at Recipezaar, #187888. (Recipezaar is now Food.com, but they have kept the recipe numbers intact.)

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