Last Updated on January 3, 2026 by Kimberly Stroh

I was always on the hunt to find a hot seafood dip that’s full of flavor. This is the original version of the “Shore is Good” Seafood Dip, and it’s delectable. It’s a creamy appetizer that tastes like a beach vacation in every bite. Shore Is Good Seafood Dip delivers in the best way possible. It’s loaded with tender shrimp, sweet lump crabmeat, and a savory blend of cheeses, all baked together until bubbly and irresistible. Best of all? It’s so easy to make!

Paula Deen Has Her Own Version & This is Mine

When Paula Deen was at the height of her career, she made her own version of this dip. The base is very similar, but I mixed up the spices. Our family was fortunate enough to stay in Paula Deen’s Tybee Island beach house. That’s where I discovered her version. This is my twist, with some additional spices, making it closer to the “original” recipe.

Shore is Good Seafood Dip Ingredients:

• Salted Butter: Unsalted works as well, but I prefer salted.
• Green Bell Pepper: This adds color to the dip.
• Onion: Use a yellow onion for flavor or white.
• Celery: Another source of color and crunch.
• Cream of Mushroom Soup: I use Campbell’s Soup brand.
• Mayonnaise: Use full fat original mayo.
• Parmesan Cheese: Add texture and flavor to the dip.
• Crabmeat: I used canned lump crabmeat.
• Shrimp: Use cooked and peeled. Frozen works if you can’t do fresh.

Looking for more easy dip recipes? Try my Viral Boat Dip, Mississippi Cheese Dip, and Hot Gruyere Cheese Dip recipes.

How To Make The Dip Ahead of Time

This dip can easily be made ahead of time, making it perfect for entertaining. Simply prepare the recipe as directed, sautéing the vegetables and allowing them to cool before mixing everything together. Spoon the mixture into a lightly greased casserole dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours.

When you’re ready to serve, remove the dish from the refrigerator about 20–30 minutes before baking to take the chill off, then bake at 325°F for 30–35 minutes, or until the dip is hot and bubbly in the center. If desired, sprinkle a little extra Parmesan cheese on top just before baking for a golden finish.

Storage & Reheating Tips

Leftover Shore Is Good Seafood Dip should be stored in an airtight container in the refrigerator and will keep well for up to 3 days. For best results, allow the dip to cool completely before storing to help maintain its creamy texture.

To reheat, warm the dip in a 325°F oven, covered loosely with foil, until heated through. You can also reheat individual portions in the microwave using short intervals, stirring between each to ensure even heating. Avoid overheating, as this can cause the dip to separate; gentle reheating will help keep it rich, smooth, and just as delicious as the first serving.

How To Make Shore is Good Seafood Dip (Step-by-Step):

Preheat oven to 325ºF. Melt butter in a skillet over medium heat. Add the pepper, onion, and celery, and sauté for approximately 2 – 3 minutes, just to soften them. Do not let them brown. Cool.

In a separate mixing bowl, combine the soup, mayonnaise, Parmesan cheese and cream cheese.

Stir in the crabmeat, shrimp, and cooled vegetables just until blended.

Spoon this mixture into a lightly greased 8 x 11 casserole dish.

Bake for 30 minutes. Serve with your favorite crackers or sliced bread.