On Line Cookbook
Spicy Crab and Shrimp Dip
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
Appetizer

Source:
One of my own inventions

Ingredients
  • 1/4 lb (.1 kg). cooked shrimp
  • 1 tsp (5 ml). Season All
  • 1/4 tsp (1 ml). red pepper flakes
  • 1 tbsp (15 ml). vegetable oil
  • 2 pkgs. cream cheese, softened
  • 1/4 lb (.1 kg). crab or imitation crab, cut into pieces
  • 1 large jalapeno pepper, minced
  • 6 green onions, minced
  • 1 tbsp (15 ml). apple cider vinegar
  • assorted crackers
Preparation
  • Rinse and pull the tails off of the shrimp, cut into small pieces.
  • Heat oil in non-stick pan.
  • Saute shrimp, season all and red pepper flakes, about 1 minute.
  • Let Cool.
  • Mix cream cheese, onions, jalapeno and vinegar thoughly combined.
  • Add shrimp and crab being careful not to break up crab too much.
  • Refrigerate for at least an hour before serving.
Comments
When I first put this recipe together I wanted to make a cracker dip that I didn't have to bake, and that could be eaten cold. I found recipes that had variations on this idea, but I couldn't find anything that was quite what I wanted so I decided to make my own. It turned out to be a great success.

Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.