Crab Shrimp Cheese Dip

A creamy, cheesy dip packed with succulent crab and shrimp, perfect for game nights or casual gatherings.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

Seafood and Dairy Base

1/2 lb cooked shrimp, finely chopped Use pre-cooked shrimp for convenience.
1/2 lb cooked crab meat, shredded Fresh or canned crab meat works well.
1 cup shredded Monterey Jack cheese Can substitute with pepper jack for a spicier option.
1/2 cup cream cheese, softened For creamier consistency, whip before mixing.
1/2 cup queso dip Mild or spicy, based on preference.
1 tbsp fresh cilantro, chopped Used for garnish as well.
1/2 tsp garlic powder
1/4 tsp smoked paprika Essential for flavor enhancement.

Tortilla

8 small flour tortillas Can use whole wheat for a healthier option.

For Frying

2 tbsp butter or oil Use for frying the rolled tortillas.

Method

Preparation

In a mixing bowl, combine the chopped shrimp, shredded crab, Monterey Jack cheese, cream cheese, queso dip, cilantro, garlic powder, and smoked paprika.
Stir until everything is well mixed and creamy.
Take a tortilla and place 2 to 3 tablespoons of the filling in the center.
Roll it tightly and secure the edge with a toothpick.

Cooking

Heat butter or oil in a skillet over medium heat.
Fry the rolled tortillas until they are golden brown and crispy on all sides.
Carefully remove the toothpicks and arrange the quesos on a plate.
Drizzle warm queso over the top, and sprinkle with fresh cilantro.
Serve while they’re still warm and cheesy.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 22gProtein: 15gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 1gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the filled tortillas wrapped in plastic.

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