Contamination of seafood by toxic environmental pollutants and fungal metabolites is a growing public health concern in developing countries. This study assessed dioxin and aflatoxin levels in dried seafood sold at Creek Road Market, Port Harcourt, Nigeria, and evaluated the associated non-carcinogenic and carcinogenic health risks. Twelve samples, comprising dried Bonga fish, crayfish, shrimp, and periwinkle (three replicates each), were randomly collected from different vendors and analyzed using standard methods. Dioxins were determined by Gas Chromatography-Mass Spectrometry, aflatoxins by Enzyme-Linked Immunosorbent Assay (ELISA), while Aspergillus species were isolated using Potato Dextrose Agar and identified microscopically. Data were expressed as mean ± standard deviation. Detectable levels of dioxins and aflatoxins were found in all samples. Dried Bonga fish recorded the highest dioxin concentration (5.82 ± 0.31 pg TEQ/g fat), whereas crayfish had the highest aflatoxin concentration (20.63 ± 1.25 µg/kg). Aspergillus flavus, Aspergillus niger, and Aspergillus fumigatus were isolated from several samples, indicating fungal contamination during storage and handling. Hazard Quotient and Hazard Index values exceeded the acceptable threshold of 1.0 for all seafood types. At the same time, estimated cancer risks ranged from 2.1 × 10⁻⁴ to 5.2 × 10⁻⁴, suggesting potential adverse health effects from long-term consumption. The findings stress the need for increased food safety examination, improved processing and storage practices, and effective environmental pollution control to reduce consumer exposure and safeguard public health.