Once you make this crab dip, you’ll have this recipe on repeat! The possibilities are endless for you to customize the flavor to exactly how you’d like it. I’ll be sharing lots of options.

This football dip is fun for game day, pop warner parties, super bowl, or any football celebrating, everyone will want to dive right into it. And as you can see from the next photo, you don’t have to mold it, you can serve it however you like. Hot or cold, molded or unmolded. More options are coming…

Crab Options:

I typically use canned lump crab, fresh is a great option, I have used regular canned crab but really prefer the flavor of the lump crab better. I have made this dip with shrimp, you can use fresh cooked shrimp (or crab) that you finely dice, or canned tiny shrimp, imitation crab, or lobster is another option. The flavor of the crab or shrimp infuses into the whole dip as it’s cooking.

The garlic and onion give it a great flavor and I really like adding some old bay seasoning. Add salt to taste before you pour the dip out of the saucepan.

In a saucepan combine:

• tomato sauce
• onion
• cream cheese
• Greek yogurt
• crab
• lemon
• old bay seasoning
• unflavored gelatin (if using a mold)

Are there any other options to crab or shrimp for this dip?

Yes, this dip can be made with cooked salmon (or your favorite white fish).

Slice a baguette of bread and bake or broil it until golden on both sides. Tip- when crusty bread is hard or stale, run it under water then bake it, it’ll be light and crispy. You’ll have to try this tip it’s amazing!!!

Also a great option if you have frozen bread and it’s dried out and does not have the best texture.

what flavors can be added?

Add lemon, old bay, garlic, and onion. And to spice it up add your favorite hot sauce or crushed red pepper flakes when heating the dip.

Over the years of making this dip (it’s been over 35 years, I’ve changed it up a whole bunch of times based on what I had, I’ve molded it in the shape of a fish many times, it’s always a huge hit, I got the original recipe from a friend when she brought it to a party, she made it with canned tiny shrimp) here are some other options I’ve tried.

Options for making this dip:

Use the cream cheese, and you can use sour cream or mayonnaise instead of the Greek yogurt. If you leave out the cream cheese the dip is too soft and funny and won’t hold together,

Can I serve this dip hot or cold?

Yes, It’s delicious either way, I most often make it cold But funny enough I prefer any leftover heated served like a sandwich! if you happen to have leftover dip, heat it up so it looks nice in a dish if the molded dip is half eaten.

I have fun options for 1/2 eaten cake too. Check out my Hot Fudge Sundae Cake

The container I used holds 2 1/2 cups, plenty of dip for more than a baguette of bread. So enjoy!

Spinach and crab dip seems to be a popular request, so yes, chop up 3 cups of fresh spinach and add it to the mixture just before removing it from the stove as soon as the spinach softens, remove the saucepan from the stove, making this into a crabmeat spinach dip- genius! Plate the football dip on spinach leaves for a bed of greenery!

Do you ever have just one piece of fish in the freezer in one of those individual packages, just floating around, well here is the recipe to use it in which makes it the best recipe to make in minutes! Perfect for impromptu stopper buyers, last minute get together, or a fun recipe to make on a hot summer night or cuddle under a blanket with this dip, add some shredded cheese and make it your new favorite snack food!

What makes the crab dip into the football shape?

I used a plastic football shaped container I found at my local grocery store. Another option is the larger Platter football shaped dish I found on Amazon. While I was searching for options I did find these paper football cups that you might find useful for other items you’ll be serving. If the dish you use has an intricate design spray a little nonstick spray for easy removal.

If you make this dip in a mold, you’ll add 2 packages of unflavored gelatin. (you’ll find this in the same place in the store where you find flavored Jello) Knox is a well-known brand, you may be able to find store brands as well. If you would prefer to make this dip without molding it, no need to add the gelatin, just heat and serve.

I found some other cute football shaped dips- check these out

• Football Cheese Ball, from Eating on a Dime
• Chocolate Chip Football Cheese Ball, from Mom Endeavors
• Jalapeno Popper Football Cheese Ball from, Peas and Crayons

This dip is wonderful!

Slather it on crackers or bread, dip veggies into it, serve it hot or cold, and change up the crab for shrimp or fish. And if you plan on serving the dip cold and decide you’d like it hot, just heat it up!

Print

Crab Dip

this crab dip is versatile, it can be made hot or cold, be turned into a. seafood dip, be made with shrimp or fish and other option given in post

Course Appetizer

Cuisine American

Keyword appetizer, crab, dip, football, seafood

Prep Time 5 minutes minutes

Total Time 10 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 cans 12 oz total crab meat, I prefer lump crab in a can use fresh crab, canned or fresh shrimp, lobster, or salmon
• 1 8 oz cream cheese
• 1 6 oz plain Greek yogurt
• 1/2 cup diced onion
• 1/2 cup tomato sauce
• 1 tablespoon fresh lemon juice
• 2 packages plain unflavored gelatin
• 1/2-1 teaspoon old bay seasoning
• optional: hot sauce, crushed red pepper flakes, additional salt if needed.

Instructions

• In a medium saucepan over medium heat, saute onion, add in tomato sauce, cream cheese, and yogurt.
• Once everything has melted together and the cream cheese has no lumps, add lemon juice, old bay or other seasonings. I often add 1/2 teaspoon coarse salt, and stir in the crab. bring mixture to a simmer (small bubbles).
• Add the gelatin and bring to a simmer for 1 more minute, stir continually for the gelatin to incorporate fully.
• Pour into serving dish if serving hot.
• Pour the hot dip into a mold (a decorative dish with design or shape) fun options, a football or crab, lobster, or fish. Place wax paper over the dip and place it in the fridge for 6 hours or until completely cold. Then turn out onto a serving plate. Serve with toasted baguette, crackers, or vegetables.

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These shrimp filled wontons are so simple, with great fresh lemon flavor with some old bay seasoning baked in a rich creamy coating that’ll have you licking your lips!

Hot shrimp appetizers will go on the top of your must-make list, and don’t forget they’re perfect for game day to mix things up! 

If you want to serve more Asian-inspired items how about

• Beef with snow peas
• Easy pork lo mein
• Hawaiian Fried Rice
• Chicken lo mein
• Saucy pork fried rice

These wonton cup appetizers are so fun and simple to make in just a few steps!

Just about nothing better than a hot shrimp appetizer!

With a flavor profile of Crab Rangoons these shrimp wontons will have you swiping more off the tray as soon as they are served.

If you prefer crab, just make this crab rangoon recipe, place the filling into wonton cups, and bake or air fry.

I love how great wonton wrappers are… and eggrolls too. 

Tell me I’m not the only one who can resist a crispy eggroll!

More wonton appetizers

• Avocado Cream Cheese Wontons
•  Rum Raisin Goat Cheese Bites
• Air fryer Pork Wontons
• Fried Avocado Cream Cheese Wontons

Egg roll recipes

• Corned beef and cabbage eggrolls
• Salmon eggrolls

More delicious shrimp recipes

• Shrimp Scampi
• Shrimp Chowder
• Shrimp Salad
• Garlic Shrimp
• Shrimp Tacos

If you’re looking for another filling option this salmon wonton recipe is delicious.

TIPS for wonton wrappers, square, round, folding to have closed appetizers, cooking options and more.

Print

wonton shrimp appetizer

Shrimp wontons have a crisp shell and creamy filling with great flavor pefect for a snack, game day or makes a great starter for any mealtime.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Author Diane Schmidt - createdbydiane.com

Ingredients

• 12 wonton wrappers
• 14 medium raw shrimp peeled, deveined, and chopped
• 4 oz cream cheese
• 1 tablespoon butter
• 1 clove garlic minced
• 1-2 tablespoons fresh lemon juice
• 2 green onions finely sliced
• 1/4 teaspoon old bay seasoning more if desired
• add a few drops of hot sauce or sriracha if you like it spicy

garnish

• sprinkle of paprika on top after baked
• fresh parsley finely chopped

Instructions

• Heat a medium skillet and add chopped shrimp, butter, and garlic. Cook until shrimp is opaque.
• In a mini muffin tin, place a wonton wrapper in each compartment, use a spoon or pastry tamper to press the center of the wonton wrapper down so the sides fold slightly toward each other creating a well for the filling.
• In a medium bowl, mix the cooked shrimp with cream cheese, lemon juice, green onions, and old bay seasoning (add hot sauce if you want a kick of spice)
• Place 1-2 tablespoons of filling into the center of each wonton wrapper.
• Spray the wontons with an oil spray or brush them lightly with a silicone brush and oil so they crisp nice and become golden brown when baked.
• Bake for 10 minutes or until well heated and golden brown on the edges. Remove from the baking tin and serve with paprika sprinkled on top and chopped parsley.
• The wontons can be baked first without the filling if you want them crispier. Link in post for steps an options for wonton baking, frying, making closed wontons, and more tips.

The post Wonton Shrimp Recipe first appeared on Created by Diane.

These salmon wontons get baked in the oven but can be air-fried if desired.

Wonton wrappers come in round or square, but if square is all you can find and you want the rounded edge look, simply cut the corners off into a round shape!

Continue reading: Salmon Wonton Appetizer

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New England clam chowder has long been my favorite soup. I prefer the white clam chowder over the red Manhattan variety.

I give you options for using canned clams or fresh clams for this recipe. I often buy the large 51 oz canned clams at Costco. Which is about 3 lbs with liquid, so fresh 2 lbs would work.

If clam chowder is on the menu I typically order it. But as a true soup lover, I make it often and I’m so glad my whole family loves it as much as I do.

Continue reading: Clam Chowder

The post Clam Chowder first appeared on Created by Diane.

If you like the citrusy flavor of a margarita, salted or not you’ll love this fun tequila lime shrimp recipe. the sauce is so delicious you’ll want to definitely lick the spoon!

I’m a huge shrimp fan, it cooks quickly, is delicious and you can enjoy it in so many ways. If you like shrimp, be sure to check out my other shrimp recipes here.

Continue reading: Tequila Lime Shrimp

The post Tequila Lime Shrimp first appeared on Created by Diane.

All summer long I make shrimp salad,

and thought I’d amp it up a bit and turn it into a delicious macaroni salad,

Macaroni Noodles are not all the same, some absorb more “sauce ” than others,

some are smaller have a grooved texture that will absorb more, I used large elbows that are smooth and perfect for the creamy sauce. 

Fresh mayo is always best, it tastes great, it has a real smoothness add additional lemon juice to this recipe for a great fresh lemony flavor.

Continue reading: Shrimp Macaroni Salad

The post Shrimp Macaroni Salad first appeared on Created by Diane.

I’m all about quick easy recipes, and this is one that is great straight out of the bowl or on a croissant, crackers, mixed into pasta, served on top of a green salad, you can roll it in rice paper with some veggies like these egg salad spring rolls and enjoy them poolside in the summer,r at the beach, they’re great for snacking, lunch and so much more!

This savory salad is delicious made with imitation crab. Before we move on, let’s talk about what imitation crab is. Basically, it’s fish, sometimes called Krab, this product is made from surimi or minced fish. The fish used is usually pollock, commonly consumed as fish sticks, or fried fish. And though it is a bit saltier than real crab, it’s lower in cholesterol and carbs, for those keeping an eye on their waist and heart.

And if you’ve ever eaten a California roll, you’ve already had it. Don’t miss seeing my  Deconstructed Cali Roll Bowl, it’s super easy to make, and everyone raves over it even the kids!

Continue reading: Seafood Salad

The post Seafood Salad first appeared on Created by Diane.

When spicy sweet meets the simplicity of pasta it’s a double win!

The heavy cream helps tame the chili flavor,

and the lemon cuts through the sweet mellowing it to provide a well-balanced dish.

You won’t be disappointed! This dish is so full of flavor.

Continue reading: Sweet and Spicy Shrimp

The post Sweet and Spicy Shrimp first appeared on Created by Diane.

Give me all the shrimp and pasta… it’s a great flavor combo, and the sauce is fantastic.

A staple in coastal cities across the world – from Japan to Greece and American cities like New Orleans and San Francisco, shrimp is king.

I love its fresh clean flavor, quick cooking time, and its versatility. It’s great in ceviche, fried rice, or tacos. And as you’ll discover it pairs great with this creamy lemon pasta.

This creamy lemon basil pasta will win you over in one bite!

Continue reading: Creamy Lemon Shrimp Pasta

The post Creamy Lemon Shrimp Pasta first appeared on Created by Diane.

Nothing could be quicker, or more delicious than this Kale Salad with Lemon Garlic Dressing.

This simple dish offers all the health advantages that dark leafy greens have to offer as well as the natural antioxidants of garlic, making this choice not only tasty but nutritionally smart.

Continue reading: Kale Salad Lemon Garlic Dressing

The post Kale Salad Lemon Garlic Dressing first appeared on Created by Diane.