Seafood Spread

1 8 oz. pkg Cream cheese
1 stick plus 2 tbsp Butter
1 lb. Raw shrimp, peeled and deveined
1 lg Onion, chopped
1/2 Green pepper, chopped
3 ribs Celery, chopped
1 10 3/4 oz. can Cream of celery or mushroom soup
1 1/2 tsp Garlic salt
Tony Cachere’s creole seasoning to taste
1 tsp Hot pepper sauce (Tabasco or La. hot Sauce)

1/8 tsp Cayenne pepper
1 pt Lump crabmeat
2 C Cooked rice
1 C Grated cheddar cheese
4 – 6 Saltine crackers, crushed

1. In a small saucepan, melt cream cheese and 1 stick butter. Set aside.
2. In a large skillet, melt the remaining 2 tablespoons butter and saute’ shrimp, onion, bell pepper, and celery. Add cream cheese mixture to shrimp and vegetables. Then add soup and seasonings, mixing well. Gently stir in crabmeat and cracker crumbs.
3. Bake at 350 degrees for 20-30 minutes until heated thoroughly. Serves 8
4. Serve with hot french that has been buttered, sprinkled with garlic powder and dill weeds.

Back to top of Dips

Cookbook Index