Here's a popular recipe from a favorite local cooking magazine called Louisiana Cookin'. It's simple but authentic and popular down here in bayou country. http://www.louisianacookin.com/crawfish-dip

i'd probably sub the crawfish for crab or shrimp: http://www.food52.com/recipes/863_peekytoe_crab_dip or http://www.epicurious.com/recipes/food/views/Baked-Crab-Dip-360830 or http://www.foodnetwork.com/recipes/emeril-lagasse/spinach-shrimp-and-artichoke-dip-recipe/index.html