"Taste of Italy" Seafood Spread

★★★★★ 2 Reviews
cindyluhooskitchen avatar
By Cindy Smith Bryson
from The beautiful Gulf Coast of, FL

It is hard not to go crazy waxing on about this dish; it just turned out SO crazy good. A shrimp and crab-stuffed spread that is perfection smeared on a nice, crusty bread or served with crackers. Creamy horseradish powers this dish and mixes perfectly w/ the tomato and cream sauce. Oh, did I forget to mention the cream cheese and parmesan?!

serves 8 (easily doubled)
prep time 20 Min
cook time 20 Min
method Bake


  •   2 Tbsp
    olive oil
  •   2 Tbsp
  •   1 can(s)
    (6 ounce) small shrimp, liquid reserved.
  •   1 can(s)
    (6 ounce) lump crabmeat, liquid reserved.
  •   1/4 c
    cream cheese, @ room temperature
  •   2-3 Tbsp
    creamy horseradish
  •   1 tsp
    garlic powder or 1 tablespoon minced garlic
  •   1 tsp
    old bay seasoning
  •   1/4 c
    parmesan cheese, shredded
  •   1/2 c
    half and half
  •   1 1/2 c
    marinara sauce
    extra parmesan, for topping as desired
    fresh, crusty bread, toasted

How To Make

  • 1
    Drain your seafood and reserve liquid. Set seafood aside. Preheat oven to 325 degrees F.
  • 2
    Place a saucepan over medium heat until hot. Add olive oil to saucepan. Over medium heat, whisk in flour to create a roux. Continue stirring until smooth. While still whisking, cook for 4 minutes to get rid of floury taste.
  • 3
    Slowly add the reserved seafood liquid, stirring as you go. Add cream cheese, horseradish, garlic, and Old Bay seasoning. Stir well to combine. Stir in parmesan and the half-and-half.
  • 4
    Slowly add the marinara sauce, incorporate well into the cream sauce. Bring to near boil; add the shrimp and crab. Warm through, then transfer to medium size baking dish. Top w/ additional bit of parmesan, as desired. Bake for 15-20 minutes, or until bubbly.
  • 5
    Meanwhile, slice and toast bread. Serve immediately w/ a utensil to dish out and spread onto the crusty bread.