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Old Bay Blackened Shrimp Crostini with Cucumber Dill Creme Fraiche

Old Bay Blackened Shrimp Crostini with Cucumber Dill Creme Fraiche

"This delightful seafood appetizer was developed by the McCormick Corporate Chefs for a luncheon given during the 45th National Chicken Cooking Contest held in Baltimore May 30, 2003."
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1 h 20 m servings 211 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Puree cucumber in small food processor or blender. Combine cucumber, creme fraiche, and dill weed in small bowl. Cover and refrigerate 1 hour.
  2. Place shrimp and seasoning in self-closing plastic bag. Shake to distribute seasoning evenly over shrimp. Melt butter in large skillet over medium-high heat. Add shrimp; sautee about 2 minutes per side (without stirring), or until shrimp loses translucency.
  3. Serve shrimp on toasted baguette slices with Cucumber Dill Creme Fraiche and a sprig of fresh dill, if desired.

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Awesome. I tried to make creme fraiche and it didn't work out, so I used sour cream instead. I had these humongous shrimp that I decided to chop for the crostini after I cooked them so they'd be...