Carolina Baked Seafood Lobster & Crab Dip

Recipe courtesy of James Patterson
Corporate Executive Chef, Porter’s Neck Country Club, Wilmington, NC

Lobster, crab and Boursin® Garlic & Fine Herbs cheese—can you ask for more? This lobster and crab dip recipe works wonderfully as a buffet item or can be served as a delicious seafood appetizer.



Mixer, Hotel Pan, Oven, Crocks

For The Seafood Dip:
  1. Lightly sauté the celery in a little butter to soften. Set aside to cool.

  2. In a mixer, combine the Boursin®, cream cheese, mayonnaise and Parmesan, paddle until smooth.

  3. Add the onions, celery, horseradish, Lawry’s, pepper, Worcestershire, lemon juice, parsley and hot sauce. Paddle until well incorporated and smooth.

  4. On low speed, add in the crab, lobster and surimi, mix until evenly distributed.

  5. Using pan spray, thoroughly coat a 2-inch hotel pan.

  6. Fill the pan with the seafood mixture and spread it evenly.

  7. Bake at 350 degrees F for 20 to 25 minutes, until browned and bubbly. Serve hot with pita chips.

Chef Notes:
  1. This recipe can be served as a buffet item or portioned into crocks and served as appetizers at the table.

  2. Refrigerate well-covered for up to four days prior to baking.

  3. Garnish with additional shredded Parmesan, if desired.

  4. Ritz crackers are another option to serve alongside.


  • portions


  • serving size

    1 Portion

  • day part

    Dinner, Lunch

For Seafood Dip:
  • Butter, as needed

  • 1/2

    cup finely diced celery

  • 26.5

    oz Boursin® Professional Frozen Gourmet Cheese Cubes, Garlic & Fine Herbs

  • 1

    lb cream cheese, softened to room temperature

  • 1

    cup mayonnaise

  • 2

    cups shredded parmesan

  • 1

    cup pureed caramelized onions

  • 1/4

    cup prepared horseradish, strained

  • 1

    tbsp Lawry’s Seasoning

  • 1

    tbsp ground white pepper

  • 1

    tsp worcestershire

  • 2

    Lemons, juiced

  • 1/4

    cup finely chopped parsley

  • 1

    tbsp Texas Pete Hot Sauce

  • 2

    lb special or backfin crab meat, cleaned and drained

  • 1

    lb lobster claw and knuckle meat, chopped

  • 1

    lb surimi, shredded

  • Pan spray, as needed