Cheesy Fiery Seafood Dip
Baked seafood dip with shrimp, crawfish, crab and Vulcan's Fire Salt. Easy to prep, bake, and serve with chips or bread.
A perfect appetizer for game night or date night that’s a definite crowd pleaser! Featuring our best-selling Vulcan's Fire Salt.
This recipe comes from our friend Gabrielle Davis.
- Uses shrimp, crawfish, and lump crab folded into cream cheese and shredded mozzarella-provolone, then baked until bubbly.
- Vulcan's Fire Salt gives heat; you can swap with common chili seasonings and adjust spice to taste.
- Make ahead by assembling or baking ahead; reheat gently and avoid overcooking the seafood for best texture.
Spices
Featured in this Recipe
Preparation Instructions:
Preheat oven to 450 degrees.
In a saucepan over medium high heat, sauté yellow onion until translucent in olive oil or butter. Add garlic paste and continue sautéing.
Add chopped shrimp with 2 tsp Vulcan Fire Salt. Stir and sauté until shrimp begin to pink.
Add crawfish tails and mix well until shrimp are just done.
Remove seafood mixture from heat and cool for 5-10 minutes.
In a bowl, add cream cheese and cooled seafood mixture with ½ cup shredded cheese with sour cream and mix until cream cheese is well blended.
Add additional ½ of shredded cheese and lump crab meat plus 1 tsp Vulcan's Fire Salt. Fold until well blended.
Add dip to cast iron skillet or baking dish and bake for 10 minutes.
Remove from oven and sprinkle with additional shredded cheese for topping.
Bake an additional 2-3 minutes until cheese is melted.
Serve with pita chips.
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More About This Recipe
For a thinner dip consistency slightly increase sour cream and mix in 2-4 tbsp heavy cream.
Frequently Asked Questions
What can I use instead of Vulcan's Fire Salt?
Swap with a blend of smoked paprika and cayenne or a chili salt. For the recipe total (3 teaspoons), try 2 teaspoons smoked paprika plus 1 teaspoon cayenne and a light pinch of salt. Start milder and add more if you want extra heat.
Can I make the dip ahead of time?
Yes. You can mix the dip and store in the fridge up to 24 hours before baking. If baked ahead, cool, cover, and refrigerate up to 2 days, then reheat at 325 to 350 F until warmed through. Avoid freezing after baking because cream cheese and lump crab can change texture.
Can I use frozen or canned seafood instead of fresh?
Yes. Thaw frozen seafood completely and pat dry so the dip does not get watery. Canned crab works; drain well and fold in gently. Shorten the pan-sauté so seafood does not overcook before baking.
How do I avoid overcooking the shrimp and other seafood?
Sauté the shrimp only until they just start to turn pink, then remove from heat. The seafood will finish cooking in the oven. Using medium-high heat and watching closely prevents rubbery shrimp.
How can I make the dip less spicy or hotter?
To reduce heat, cut the Vulcan's Fire Salt amount in half or use a mild paprika instead. To increase heat, add 1/2 to 1 teaspoon extra cayenne or a few dashes of hot sauce. Adjust gradually and taste as you go.
What should I serve the dip with?
Popular options are pita chips, crostini, baguette slices, crackers, tortilla chips, or raw vegetables like celery and bell pepper for a lighter choice.
How do I change the dip consistency?
For a thinner dip, stir in 2 to 4 tablespoons of heavy cream and a little extra sour cream. To thicken, add more cream cheese or bake a few extra minutes to reduce moisture.
Is this dip gluten free or low carb?
The dip itself is gluten free if you use gluten-free seasonings and no wheat-containing add-ins. For low carb, serve with vegetable sticks, pork rinds, or low-carb crackers instead of pita chips.
What can I use instead of Vulcan's Fire Salt?
Swap with a blend of smoked paprika and cayenne or a chili salt. For the recipe total (3 teaspoons), try 2 teaspoons smoked paprika plus 1 teaspoon cayenne and a light pinch of salt. Start milder and add more if you want extra heat.
Can I make the dip ahead of time?
Yes. You can mix the dip and store in the fridge up to 24 hours before baking. If baked ahead, cool, cover, and refrigerate up to 2 days, then reheat at 325 to 350 F until warmed through. Avoid freezing after baking because cream cheese and lump crab can change texture.
Can I use frozen or canned seafood instead of fresh?
Yes. Thaw frozen seafood completely and pat dry so the dip does not get watery. Canned crab works; drain well and fold in gently. Shorten the pan-sauté so seafood does not overcook before baking.
How do I avoid overcooking the shrimp and other seafood?
Sauté the shrimp only until they just start to turn pink, then remove from heat. The seafood will finish cooking in the oven. Using medium-high heat and watching closely prevents rubbery shrimp.
How can I make the dip less spicy or hotter?
To reduce heat, cut the Vulcan's Fire Salt amount in half or use a mild paprika instead. To increase heat, add 1/2 to 1 teaspoon extra cayenne or a few dashes of hot sauce. Adjust gradually and taste as you go.
What should I serve the dip with?
Popular options are pita chips, crostini, baguette slices, crackers, tortilla chips, or raw vegetables like celery and bell pepper for a lighter choice.
How do I change the dip consistency?
For a thinner dip, stir in 2 to 4 tablespoons of heavy cream and a little extra sour cream. To thicken, add more cream cheese or bake a few extra minutes to reduce moisture.
Is this dip gluten free or low carb?
The dip itself is gluten free if you use gluten-free seasonings and no wheat-containing add-ins. For low carb, serve with vegetable sticks, pork rinds, or low-carb crackers instead of pita chips.
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