Creamy crab and shrimp dip

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15 min


2 cups (500 mL)


  • 2 green onions
  • 170-g can crabmeat
  • 170-g can baby shrimp , or 1 cup cooked baby salad shrimp
  • 250-g container spreadable cream cheese
  • 4 tbsp bottled cocktail sauce
  • 1/2 tsp dried dill
  • Generous pinch salt
  • Generous pinch freshly ground black pepper


  • Thinly slice green onions. Drain crabmeat and baby shrimp. Pat dry separately with paper towels. Place cream cheese in a large bowl. Using a wooden spoon, stir until softened. Gently stir in crabmeat along with 1 tbsp (15 mL) cocktail sauce, dillweed, salt and pepper. Stir in half of onions. Taste, then add more seasoning, if needed.
  • Turn dip into a decorative bowl, preferably glass, that will hold 2 cups (500 mL). Smooth surface using back of a spoon. Drizzle remaining 3 tbsp (45 mL) cocktail sauce overtop and spread to cover as best you can. Scatter shrimp overtop. Sprinkle with remaining onions. Serve with cocktail crackers, toasted baguette slices or celery sticks. Dip will keep well, covered and refrigerated, up to 8 hours.

Nutrition (per serving)

  • Calories
  • 39,
  • Protein
  • 2.2 g,
  • Carbohydrates
  • 1.1 g,
  • Fat
  • 2.8 g,
  • Sodium
  • 63 mg.

Our easy, stir-together party dip is loaded with crowd-pleasing shrimp and delectable crab. For an extra kick, use seafood sauce flavoured with horseradish.


Find frozen, cooked baby shrimp in your supermarket’s freezer section or fresh cooked shrimp at the deli or fish counter.

Make ahead

Prepare dip but don’t add shrimp. Cover with plastic wrap. Wrap shrimp and onions separately. Refrigerate overnight.