Golden-Brown Cheesy Shrimp and Crab Spinach Dip with Seared Shrimp
If you’re looking for a dip that feels a little fancy but still screams “game day,” this golden-brown shrimp and crab spinach dip is it. It bakes up bubbly, creamy, and loaded with seafood flavor—then gets topped with quick-seared shrimp for that restaurant-style finish. Between the Old Bay, lemon, and two-cheese situation, this one disappears fast.
Why I Love This Recipe
- Big payoff, low effort: mix, bake, sear shrimp, done.
- Golden top + crispy edges: the Parmesan and mozzarella create that craveable crust.
- Seafood-forward without being fussy: crab adds sweetness, shrimp adds bite.
- Perfect party energy: it’s rich, scoopable, and feels special on the table.
Ingredients
- 1 lb shrimp, peeled and deveined (plus a few extra to sear for topping if you want it extra showy)
- 1/2 lb crab meat, flaked
- 1 cup fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay seasoning
- Salt and pepper, to taste
- 1 tablespoon olive oil (for searing shrimp)
- Tortilla chips or toasted bread slices, for dipping
Swaps and Notes
- Crab options: Lump crab is amazing, but claw meat works well too and is usually more budget-friendly.
- Spinach shortcut: thawed frozen spinach is fine—just squeeze it very dry first.
- Mayo swap: you can do all sour cream (1 cup total) if you’re not a mayo fan, but mayo helps with richness and browning.
- Cheese options: Monterey Jack or a mild white cheddar can stand in for mozzarella.
- Heat lovers: add a pinch of cayenne or a few dashes of hot sauce to the mix.
How to Make It
- Preheat oven to 375°F (190°C).
- In a large bowl, mix cream cheese, sour cream, mayo, mozzarella, Parmesan, garlic, lemon juice, Old Bay, salt, and pepper until smooth.
- Fold in chopped spinach, crab meat, and shrimp until evenly combined.
- Transfer to a baking dish (a rustic white dish looks great for serving) and smooth the top.
- Bake 20–25 minutes until bubbling, golden-brown on top, and slightly crisp around the edges.
- While it bakes, sear shrimp: heat olive oil in a pan over medium heat. Cook shrimp 2–3 minutes per side until pink and lightly browned.
- Top and serve: pull dip from oven and pile the seared shrimp on top. Serve hot with chips or toasted bread.
Tips for Success
- Dry the spinach: excess water can make the dip loose.
- Don’t overcook the shrimp: especially the shrimp folded into the dip—if your shrimp are large, consider chopping them so they stay tender.
- Want extra browning? Broil for 1–2 minutes at the end—just keep a close eye so it doesn’t scorch.
- Make it scoopable: let it rest 5 minutes before serving so it thickens slightly.
Serving Suggestions and Pairings
This dip is a star with tortilla chips, but it also loves:
- Toasted baguette slices or crostini
- Crackers (buttery rounds are great)
- Veggie dippers like celery, bell pepper strips, or cucumber
For party pairings, keep the theme going with other crowd-friendly favorites:
- Pair with a melty, easy appetizer like This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests
- Add another warm, cheesy option such as This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes
- If you’re feeding a bigger group, a fun side dish like These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast fits right in
- For a “dip night” spread (my favorite kind of night), try How I Turned a Classic Sandwich into the Ultimate Cheesy Hot Dip
- And if you want something you can set and forget, This Crockpot Nacho Dip Is the Reason I Never Have Leftovers is a great companion dish
Nutritional Information (Per Serving)
Approximate values (will vary by brands and exact seafood used):
- Calories: ~350 kcal
- Servings: 6
- Protein: moderate-high (thanks shrimp + crab)
- Fat: rich/creamy profile (cream cheese, mayo, sour cream, cheeses)
- Carbs: low (chips/bread add additional)
Storage and Leftovers
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F until hot, or microwave in short bursts, stirring between.
- Make-ahead tip: Mix everything (except the seared shrimp topping), cover, refrigerate up to 24 hours, then bake when ready.
- Freezing: Not ideal—cream-based dips can separate and turn grainy after thawing.
More Recipes You’ll Love
If you’re building out a party table or just want more cozy, cheesy goodness, these are worth bookmarking:
- This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes
- How I Turned a Classic Sandwich into the Ultimate Cheesy Hot Dip
- This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
- This Crockpot Nacho Dip Is the Reason I Never Have Leftovers
Final Thoughts
This golden-brown cheesy shrimp and crab spinach dip is the kind of recipe that makes people hover near the oven waiting for the first scoop. It’s creamy, briny, savory, and just bright enough from the lemon to keep you coming back for “one more bite.”
If you make it, tell me how you served it—chips, bread, veggies, or all three—and whether you went classic Old Bay or added a little extra heat. And if you’re into more party-friendly recipes like this, follow along for more cozy, crowd-pleasing favorites.
—Jason Griffith
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