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Baked Crab, Shrimp and Artichoke Dip

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 servings
Author Si Foster, A Bountiful Kitchen


  • 8 oz cream cheese softened
  • 1 cup mayonnaise
  • 1 cup shrimp I prefer salad size shrimp for this recipe rinsed and drained
  • 1 11-12 oz can artichoke hearts drained well (not marinated)
  • 1 cup grated mozzarella cheese
  • 1 cup grated parmesan cheese divided
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Old Bay Seasoning
  • few drops of hot pepper sauce
  • 1/2 cup green onions chopped and divided
  • 1 cup or approximately 16 oz lump crab meat


  1. Preheat oven to 375, set rack on top third of oven.
  2. Combine the soft cream cheese and mayonnaise in a large bowl or the bowl of a stand mixer. Mix on low speed until blended. Place remaining ingredients in bowl and gently fold until all ingredients are combined.
  3. Lightly grease a 10 inch round or other casserole type pan.
  4. Spread the ingredients into the pan. Sprinkle remaining 1/2 cup parmesan cheese on top of dip.
  5. Bake for 30 minutes. After baking garnish with remaining chopped green onions.
  6. Serve with sliced baguettes, pita slices, crackers or vegetables.

Recipe Notes

-I use a 10 inch round quiche pan, but any pan suitable for baking may be used. The pan needs to hold approximately 7-8 cups.