Shrimp-Crab Dip

Written By Megan Larkin

My grandmother was born and raised in Ottawa in a traditional French Canadian family. When she met my Trinidadian grandfather playing tennis, she most likely had never come anywhere close to hot sauce, which makes this recipe unique in my mind.

I love this recipe for so many reasons. From a recipe developer POV, it’s got lots of great points: canned seafood so it’s affordable but still feels fancy, minimal dishes, and straightforward process.

The original recipe for Shrimp-Crab Dip

It’s got the bare bones but OOF. I’ve never had it with parsley or scallions, so not sure where those came from!

It also offers me a taste of someone I never knew: my grandfather. He sadly passed away soon after my mom graduated from college, before she and my dad even started dating. While every other grandparent in my family has a cute nickname (Gaga, Lolo, and Pop-Pop), we always refer to him as “Grandpa Winston.” I’ve been to his grave as a kid and met his family back in Trinidad, but it’s still just whispers of who he was.

His parents moved from India to Trinidad in search of a better life. He then moved from Trinidad to Canada to pursue his degree, and then he and my grandmother came to the United States for his work while she was pregnant with my mom. From my limited understanding of how brilliant he was, he helped develop fiber optic technology, something we now take for granted. It’s probably no surprise with how brilliant he was that most of his grandkids became engineers or doing something in STEM.

It makes me wonder what he would have thought of me pursuing food as my career. Would he have been disappointed that I didn’t pursue physics like my AP teacher wanted? Would he have felt like so many people who told me I was “wasting my Cornell degree” by studying hospitality?

Hearing other stories about him, I’d like to think that he would have been proud of me. Apparently, he and my grandmother would spend days cooking his family’s Indian recipes for their parties, stocking their freezer and neighbors’ freezers to maximum capacity. I’ve heard their parties were legendary, which is maybe my way of carrying on his legacy. At the very least, I have a taste of something he loved: Matouk’s hot sauce (not sponsored at all but maybe one day!).

This recipe is a peek into my family’s history: a story of two completely different worlds combining into a baking dish that’s been present at so many gatherings. It has French influence, American ingredients, and a distinctly Trinidadian kick. I hope you love it as much as I do.

Recipe for Shrimp-Crab Dip

Prep Time: 10 minutes
Cook Time: 30 minutes + cooling time
Serves: 10

Ingredients

  • 1 (6 oz) can white crabmeat

  • 1 (4 oz) can tiny shrimp

  • 1 large onion

  • 1 large green bell pepper

  • 1 tbsp olive oil

  • 1 tbsp salted butter

  • 1 (8 oz) block cream cheese

  • 1 tsp Worcestershire sauce

  • 1 tbsp mayonnaise

  • 1-2 tsp Matouk’s hot sauce

  • Triscuits, to serve

Steps

  1. Preheat the oven to 350°F. Drain the crab meat and tiny shrimp, removing as much liquid as possible. Peel and chop the onion, and seed and chop the green bell pepper.

  2. In a medium nonstick skillet over medium-high heat, heat the olive oil and butter until the butter is melted and sizzling. Add the onion and pepper and cook until just starting to brown, 5-7 minutes. Stir in the cream cheese until melted, then remove the skillet from the heat.

  3. Stir in the Worcestershire sauce, mayonnaise, and hot sauce. Transfer the dip to a 9×9-inch baking dish. Bake for 25-30 minutes, until bubbling and starting to brown.

  4. Remove the baking dish from the oven and let sit 10 minutes. Serve with plenty of Triscuits.

Recommended Wine Pairing: Sauvignon Blanc, specifically Sancerre from France. Think lemon, fresh cut herbs, and gorgeous minerality that begs for seafood.

Megan Larkin