1 tablespoon olive oil
1/4 cup diced onion
6 ounces shrimp, peeled and deveined
1 teaspoon seafood seasoning (such as Old Bay™), divided
8 ounces cream cheese, softened
2 tablespoons prepared horseradish
8 ounces fresh jumbo lump crab meat
1 (4 ounce) can pink salmon, drained
3 cups shredded Colby-Jack cheese, divided
Preheat the oven to 350 degrees F (175 degrees C). Heat a 10-inch cast-iron skillet over medium heat.
Add olive oil, onion, shrimp, and 1/2 teaspoon Old Bay seasoning to the skillet. Cook and stir until shrimp begin to turn pink, about 2 minutes per side. Remove skillet from heat. Once shrimp is cool enough to handle, chop and set aside.
Beat cream cheese in a bowl until smooth. Stir in horseradish, remaining 1/2 teaspoon Old Bay seasoning, 1 cup Colby-Jack cheese, chopped shrimp, cooked onions, salmon, and crabmeat until well combined.
Transfer mixture back into the skillet and spread evenly. Top with remaining 2 cups shredded cheese.
Bake in the preheated oven until edges are bubbling and cheese is melted and turning golden brown, about 15 minutes. Remove from the oven and let cool for 5 minutes. Serve warm, with slices of sourdough bread, crackers, or tortilla chips.
