Cheesy Lobster Shrimp and Crab Dip
Cooked shrimp and crabmeat combine with sautéed lobster tail and scallops in this melty, cheesy dip. Serve with cubes of crusty french bread.
Servings: 5 servings
Ingredients
- 2 Small lobster tails
- 1 Tablespoon Butter
- 1 Tablespoon Vegetable Oil
- 2 Scallops
- 2 Cans Condensed Cream of Celery Soup
- 16 Ounces American Processed Cheese cubed
- 1/2 Cup Cooked Frozen Shrimp chopped
- 1/2 Cup Shredded Crabmeat
- 1/4 teaspoon Paprika
- 1/8 teaspoon Cayenne Pepper
- 1 Loaf of French Bread or other crusty bread
Instructions
- Spray the inside of a slow cooker lightly with cooking spray.
- Remove the lobster tails from the shells by cutting through the center of each with a large chef's knife. Pull the meat out and chop.2 Small lobster tails
- Heat the butter and vegetable oil in a skillet over medium heat. Place the chopped lobster meat and the two whole scallops in the skillet and cook for 4 minutes, flipping the scallops over after three minutes. Remove from heat and chop the scallops. Place the lobster and scallop meat into a slow cooker.1 Tablespoon Butter, 1 Tablespoon Vegetable Oil, 2 Scallops
- Place the cream of celery soup, cubed cheese, shrimp, crabmeat, paprika, and cayenne into the slow cooker. Stir all the ingredients together and cook on high for 1 hour then turn the slow cooker to the warm setting.2 Cans Condensed Cream of Celery Soup, 16 Ounces American Processed Cheese, 1/2 Cup Cooked Frozen Shrimp, 1/2 Cup Shredded Crabmeat, 1/4 teaspoon Paprika, 1/8 teaspoon Cayenne Pepper
- Serve with cubes of french bread.1 Loaf of French Bread
Notes
May be stored in the refrigerator for 3-4 days.
Nutrition
Serving: 1cup | Calories: 488kcal | Carbohydrates: 24.6g | Protein: 40.7g | Saturated Fat: 12.3g | Cholesterol: 233mg | Sodium: 2574mg | Fiber: 0.9g | Sugar: 10.2g