A simple seafood dip with a taste of the Eastern Shore this Foodie Friday is great on short notice when company just shows up.

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Eastern Shore Seafood Dip (Prep. time 10 minutes. Makes about 4 C. dip)

½ C. mayonnaise

¼ C. cream cheese, softened (or whipped)

¼ C. sour cream

1 stalk celery, finely diced

¼ C. finely diced red pepper

1 Tb. Old Bay seasoning

½ Tb. paprika (smoked or sweet)

1 tsp. fresh dill

¼  tsp. ground black pepper

8 oz. seafood, diced (you can choose cooked shrimp, crab, lobster, a combination or imitation crab or lobster chunks  (your choice how chunky you like it)

Mix together mayo., cream cheese, sour cream and seasonings until smooth.  Fold in the diced celery and pepper then the seafood. If you are using fresh, cooked seafood like lump crab, be very gentle folding it in to avoid the seafood from breaking up too much.  Best if chilled at least ½ to 1 hour before serving.  The flavors get even better if chilled overnight.  Garnish with a sprig of fresh dill or dust with additional paprika. Serve with toasted pita or other chips.  *Notice, there is no salt in this recipe.  Between the Old Bay and the seafood, especially if using processed imitation product, there is no need for additional salt.)

Leave out the sour cream if you want to use this for a nice seafood salad in a sandwich or in a lettuce cup.

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