Cooked shrimp and crabmeat combine with sautéed lobster tail and scallops in this melty, cheesy dip. Serve with cubes of crusty french bread.
2Small lobster tails
2Cans of condensed cream of celery soup
16Ouncesamerican processed cheesecubed
1/2Cupcooked frozen shrimpchopped
1Loaf of French bread or other crusty bread
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.
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.
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.
Serve with cubes of french bread.
May be stored in the refrigerator for 3-4 days.
Cheesy Lobster Shrimp and Crab Dip
Amount Per Serving (1 cup)
% Daily Value*
Saturated Fat 12.3g77%
* Percent Daily Values are based on a 2000 calorie diet.