This San Remo Seafood Dip is a decadent, briny escape to the Italian coast—the exact dish I crave when I want an appetizer that feels like a hidden treasure. A perfect combo of tender shrimp and crab, a velvety three-cheese blanket, and a robust marinara base that cuts through the richness, it is a molten, savory masterpiece that demands to be shared. The subtle kick of horseradish and the nutty pull of Asiago create a complex flavor profile that turns a simple slice of crusty bread into a vehicle for pure coastal indulgence.
Jump to RecipeSan Remo Seafood Dip Recipe Ingredients
- 6 oz canned tiny shrimp (drained, liquid reserved)
- 6 oz canned crab meat (drained, liquid reserved)
- 2 oz cream cheese, room temperature and cubed
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- ¼ tsp salt
- ⅛ tsp crushed garlic
- 1 tsp prepared horseradish
- ⅓ cup grated Asiago cheese
- 2 tbsp grated Parmesan cheese
- ½–¾ cup half and half
- 5½ cups Barilla marinara sauce (drained well in a fine-mesh sieve)
- ¼ cup fresh shredded Parmesan (for topping)
How To Make San Remo Seafood Dip Recipe
- Start your base: Heat the olive oil in a medium saucepan over medium heat. Whisk in the flour and stir continuously for about 1–2 minutes until it forms a smooth paste (roux).
- Add seafood liquid: Slowly pour in the reserved liquid from the canned shrimp and crab. Stir constantly until the mixture thickens into a savory base.
- Creamy additions: Mix in the cubed cream cheese, salt, garlic, and horseradish. Continue stirring over medium-low heat until the cream cheese is completely melted and the sauce is smooth.
- Melt the cheese: Toss in the grated Asiago and the 2 tablespoons of Parmesan. Stir until the cheeses are fully incorporated and the sauce is “cheesy AF” and stretchy.
- Seafood fold: Gently fold in the drained tiny shrimp and crab meat. Let the mixture simmer on low heat just until the seafood is heated through.
- Thicken the dip: Slowly pour in the half and half, stirring the entire time. Allow the dip to cook down over low heat for 12–15 minutes, stirring occasionally, until it reaches a thick, dip-like consistency.
- Assemble: Spread the well-drained marinara sauce into the bottom of a shallow baking dish. Carefully pour the seafood cheese sauce directly over the top of the marinara.
- Bake: Sprinkle the fresh shredded Parmesan over the top. Bake in a preheated oven at $160^{circ}C$ ($325^{circ}F$) for 10–15 minutes. You want to warm it through until the cheese is just starting to melt; do not let the top brown.
Recipe Tips
- Drain the Marinara: This is the most critical step. If you don’t drain the marinara sauce in a sieve beforehand, the dip will become watery and the layers will mix into a pink mush rather than staying distinct.
- The “Reserved Liquid” Secret: The liquid from the cans is packed with natural seafood flavor. Using it as the base of your roux instead of plain water or broth provides that authentic “San Remo” depth.
- Low and Slow: Cream cheese and Asiago can be temperamental. Keep your heat low once the dairy is added to prevent the sauce from breaking or becoming oily.
- Horseradish Kick: The teaspoon of horseradish provides a “bright” note that cuts through the heavy fats of the cheese; don’t skip it!
What To Serve With San Remo Seafood Dip Recipe
- Toasted baguette slices or ciabatta rounds
- Plain pita chips or sturdy crackers
- Celery sticks and bell pepper strips for a crunchier, lighter option
- A chilled glass of dry Prosecco or a crisp Sauvignon Blanc
How To Store San Remo Seafood Dip Recipe
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Reheat very gently in the oven at $300^{circ}F$ until warmed through. Microwaving may cause the cream and cheese to separate.
- Freeze: Freezing is not recommended for this dip, as the texture of the canned seafood and the cream cheese sauce will become grainy upon thawing.
San Remo Seafood Dip Recipe Nutrition Facts
- Calories: ~290 kcal (per serving)
- Carbohydrates: 14g
- Protein: 18g
- Fat: 20g
- Fiber: 2g
- Sugar: 5g
Nutrition information is estimated per 1/2 cup serving.
FAQs
Yes, you can use fresh cooked seafood. However, because you won’t have the canned liquid, you will need to substitute it with a high-quality clam juice or seafood stock to make the roux.
If the marinara wasn’t drained well enough, or if you stir the dip too vigorously during assembly, the red sauce and white sauce will mix. For the best presentation, keep the layers separate until the guest scoops into it.
Asiago provides a specific nutty tang that works perfectly with crab. If you must substitute, use a mild Provolone or a young Gruyère to maintain that creamy melt.
San Remo Seafood Dip Recipe
Course: AppetizersCuisine: Italian-AmericanDifficulty: Easy6
servings15
minutes30
minutes290
kcalA luxurious, layered seafood dip featuring a rich shrimp and crab cheese sauce over a robust marinara base.
Ingredients
6 oz tiny shrimp + 6 oz crab meat (juices reserved)
2 oz cream cheese
2 tbsp flour + 2 tbsp olive oil
1/3 cup Asiago + 1/4 cup Parmesan
1/2–3/4 cup half and half
5.5 cups Barilla marinara (drained)
Garlic, salt, and horseradish
Directions
- Whisk flour and oil into a roux, then add reserved seafood liquids until thickened.
- Stir in cream cheese, garlic, salt, and horseradish until smooth.
- Melt in the Asiago and Parmesan cheeses.
- Fold in the shrimp and crab, then stir in the half and half.
- Cook down for 12–15 minutes until thick.
- Layer the seafood sauce over the drained marinara in a baking dish.
- Bake at 0^{u005ccirc}C$ with extra Parmesan for 10–15 minutes until warm.
Notes
- Ensure your cream cheese is at room temperature to avoid lumps in the sauce.
- Don’t overbake; the dip only needs to be heated through to preserve the delicate seafood texture.
- Save the leftovers to use as a decadent pasta sauce the next day!
