Seafood Dip - Pensacola Fishing Forum

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Old 10-17-2016, 03:43 PM   #1
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Default Seafood Dip

Seafood Dip
1 6-ounce can crabmeat, picked free of any broken shells, drained
1/2 lb freshly grated Parmesan
1 cup mayonnaise
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom
2 stalks celery, diced
1 medium onion diced
1 medium green bell pepper, diced
2 tablespoons butter
6 ounce shrimp, fresh
1/2 teaspoons white pepper
Preheat oven to 325 degrees F. Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery, and sauté for 2 minutes. In a bowl,
combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. Stir the sautéed vegetables into the seafood mixture and spoon this mixture into a lightly
greased 8 x 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers
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Old 10-17-2016, 03:55 PM   #2
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Sounds great, I will have to try.
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Old 10-17-2016, 04:13 PM   #3
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Same here ! Will try soon!
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Old 10-17-2016, 04:48 PM   #4
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Thanks,
I know what my family will be snacking on on Sunday.
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Old 10-17-2016, 05:10 PM   #5
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That does sound good.
I smoke Salmon and mix it in with celery and thousand Islands dressing then use fritos scoops .

try the TI Dressing instead of the Mayo sometime .
and thanks for the recipe
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Old 10-17-2016, 05:14 PM   #6
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Quote:
Originally Posted by Hydro Therapy 2 View Post
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom
Why discard the top half?
Verses the bottom half?

Is there a difference?

Seriously I ask.
Never bought Cream of Shrimp before, so teach me please.
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Old 10-17-2016, 06:14 PM   #7
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I'm with Tom....clue us in!

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Old 10-17-2016, 06:18 PM   #8
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Because all the heavier shrimp pieces/particles ( and flavor) settles to the bottom of the can.

I use it as a sauce for several sauteed and/or baked fish recipes.
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Old 10-17-2016, 08:04 PM   #9
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Ok Tom, there's our answer. Somehow I just can't see me throwing away 1/2 can of cream of shrimp soup. Guess I'll have to use it and whip up a little roux and make some gumbo. That should do it. Thanks Chile!

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Old 10-17-2016, 08:51 PM   #10
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Quote:
Originally Posted by ChileRelleno View Post
Because all the heavier shrimp pieces/particles ( and flavor) settles to the bottom of the can.

I use it as a sauce for several sauteed and/or baked fish recipes.
Lesson learned.
Thanks
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