Shrimp Dip

Caryn Dalton's Note:

This is a recipe my DH makes. He got it from Nana (his mother) who got it from someone in New Orleans. It is so very good. I could eat the whole batch! Eat with herb crackers, butter crackers, celery, etc. The optional ingredients are courtesy of my first reviewer.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 12

Yield: 3.0 cups

• 1 (6 ounce) can lump crabmeat, drained and picked over to remove bones
• 2 (6 ounce) cans baby shrimp, drained
• 4 tablespoons light mayonnaise (or more to taste)
• 1 (8 ounce) package low-fat cream cheese, softened
• 1/2 cup butter, softened (not margarine)
• garlic powder (to taste)
• onion powder (to taste)

Optional

• 1 tablespoon of finely minced water chestnut
• 1 -2 tablespoon finely minced and lightly sauteed onion

Directions:

1. Mix all ingredients together in a bowl.
2. Cover and chill in refrigerator until ready to serve.
3. Serve with good crackers or celery sticks.

Reviews

[Pacificoasthwy]

Mmmmmm this was super good! I've been looking for a good cold shrimp & crab dip recipe (most are served hot) and this one is awesome! I took it to a superbowl party and all my friends (all culinary & restaurant employees in our twenties) loved it. Next time I think I will add some chopped celery or onions for texture.