Hot Seafood Spread Recipe
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Hot Seafood Spread Recipe

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This creamy flavorful dip from Linda Doll of St. Albert, Alberta is sure to be popular at parties. “Bake it in a hollowed-out pumpernickel or white round bread loaf,” she suggests. “Serve it with bread cubes, pita bread or assorted raw veggies.” TIP: “I often used canned crab,” Linda notes.
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 32 servings


  • 1 package (8 ounces) cream cheese, softened
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup mayonnaise
  • 1 can (4 ounces) tiny shrimp, rinsed and drained
  • 3/4 cup imitation crabmeat, chopped
  • 1/2 cup chopped green onions
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons dill weed
  • 2 teaspoons minced fresh parsley
  • 1 round loaf (1-1/2 pounds) unsliced bread
  • Assorted fresh vegetables

Nutritional Facts

2 tablespoons: 168 calories, 11g fat (4g saturated fat), 27mg cholesterol, 304mg sodium, 12g carbohydrate (0 sugars, 1g fiber), 5g protein.


  1. In a large bowl, beat the first nine ingredients until blended. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. Fill bread shell with seafood mixture.
  2. Place on an ungreased baking sheet. Cover top edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 25-35 minutes longer or until crust is golden brown and spread is heated through. Serve with vegetables and bread cubes. Yield: 4 cups.
Editor's Note: Fat-free mayonnaise and cream cheese are not recommended for this recipe.
Originally published as Hot Seafood Spread in Quick Cooking November/December 2005, p12

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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KGMANNING User ID: 6310701 240483
Reviewed Dec. 28, 2015

"I recently made this for a Christmas party and made a second one for a family gathering - both times I got rave reviews on it! I used canned tiny shrimp and canned real lump crab meat (well worth it!), I served it with scoop tortilla chips, veggies, crackers - you could eat it from a spoon and it would still be awesome. It's seriously one of the best hot seafood dips I've ever had! YUM!"

katlaydee3 User ID: 3741999 153194
Reviewed Mar. 12, 2012

"This is excellent and makes a lot."

shadow3 User ID: 884165 65491
Reviewed Nov. 16, 2011

"I have been making this for years. No other recipe come close for flavor. I have to make two or more, that is how fast it goes!!!"

mblewis User ID: 978949 81774
Reviewed Oct. 4, 2010

"This is one of the best dips I have in my recipe collection. Everyone loves the dip and asks for the recipe. Even when the dip is gone, people are pulling apart the bread bowl to get the last bites!!"

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