Spinach and Crab Dip That Tastes Like a Crab Cake

Name: Spinach And Crab Dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoons unsalted butter; 1 small onion (finely chopped); 1 clove garlic (chopped); 8 ounces cream cheese; 1 teaspoon Worcestershire sauce; 1/2 teaspoon dry mustard; 1/2 teaspoon paprika; 1/8 teaspoon cayenne pepper; 1 pound frozen spinach (chopped, thawed, and squeezed dry); 8 ounces lump crab meat; 1/2 cup Monterey Jack cheese (shredded, or more to taste); 3 tablespoons Parmesan cheese (grated, or more to taste); 2 tablespoons panko bread crumbs; Kosher salt and pepper (to taste)

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This Spinach and Crab Dip has the savory flavor of a Maryland crab cake, baked into a bubbling, cheesy dip with sweet lump crab and a golden panko topping. It's ready in 25 minutes with no mayonnaise. If crab and cream cheese is your favorite pairing, my Crab Stuffed Mushrooms belong on the same party table.

Spinach and crab dip in a white casserole dish with someone holding a cracker that has the dip on top.

Spinach and Crab Dip At A Glance

🕒 Total Time: 25 minutes (10 min prep + 15 min cook)
👥 Servings: 8
🍽️ Cuisine Type: American / Maryland Crab Cake Inspired
🧂 Flavor Profile: Creamy, cheesy, and savory, with the classic crab cake seasoning of Worcestershire, dry mustard, and paprika, plus a gentle warmth from cayenne
📖 Dietary Info: Contains shellfish and dairy (cream cheese, butter, Monterey Jack, Parmesan). Worcestershire traditionally contains anchovies. Can be made gluten-free with GF panko and a gluten-free Worcestershire (check the label)
📦 Storage Notes: Assemble unbaked up to 2 days ahead and refrigerate. Store leftovers airtight in the refrigerator for up to 2 days
⭐ Why You'll Love It: A hot, crowd-ready appetizer that tastes like a crab cake you can scoop, special enough for New Year's Eve and simple enough to pull together the day of the party

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This recipe is adapted from Valerie Bertinelli's Hot Spinach and Crab Dip.

If seafood appetizers are what you reach for when company is coming, this dip has good friends on the menu. My make-ahead Cranberry Brie Bites bring a sweet and tangy, easy appetizer to the table. For another spinach-and-cheese bite that disappears just as fast, try these Greek Spinach Spanakopita Triangles.

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Spinach and Crab Dip At A Glance
Key Ingredients
Variations
How To Make Spinach And Crab Dip: Step-By-Step
Recipe Tips
Gwen's Pro Tip
Spinach And Crab Dip FAQ's
More Dip Recipes
Spinach And Crab Dip
Related

A rich, creamy dip needs a sturdy scooper and a few bright contrasts around it. Pita Chips are sturdier than most crackers, and a bowl of Marinated Olives cuts right through all that cheese. If you want a second hot dip on the table, Feta Dip With Herbs bakes at the same time and makes the whole spread look like you tried harder than you did.

Key Ingredients

You will need the following ingredients to make this spinach crab dip recipe:

Ingredients for the dip include onion, cream cheese, dry mustard, cayenne pepper, butter, garlic, panko, paprika, worcestershire, spinach, crab meat, and cheese.

Lump Crab Meat - Lump crab is made of the large, tender pieces from the body of the crab, with a sweet, delicate flavor. It's the star here, and it's what makes this taste like a crab cake rather than a spinach dip with a little seafood stirred in. I tested this dip with lump crab, and it doesn't matter whether you buy jumbo lump or regular lump, so buy the highest-quality container your store carries. I don't use imitation crab; the flavor and texture just aren't the same as real crab.
Frozen Chopped Spinach - This recipe uses a full pound of spinach, which keeps the dip from tasting only like cheese. I chose frozen over fresh after making it both ways. Fresh spinach has to be wilted down, squeezed, and chopped before it goes in. Frozen is already chopped, so you only need to thaw it and squeeze, and the finished dip tastes the same. If you love spinach baked into something cheesy, my Spinach Mushroom Casserole is a family favorite.
Monterey Jack and Parmesan - Monterey Jack melts smoothly, and it is creamy without getting greasy. Its mild flavor keeps the crab in the spotlight. Parmesan adds the salty, nutty depth. I've made this dip with cheddar and with mozzarella, and they all work, but each one changes the flavor. Cheddar pulls it sharper, and mozzarella makes it milder and stretchier. Jack is my pick because it lets the crab cake seasoning come through. And yes, I always add extra Parmesan on top.

See the recipe card for quantities.

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Variations

Add artichoke hearts - Chopped artichokes add a tangy, briny bite and turn this into a crab spinach artichoke dip. Marinated artichoke hearts bring even more flavor.
Brighten it with lemon - Stir lemon zest in with the cream cheese, or squeeze in half a lemon just before baking. The lemon keeps all that richness from tasting heavy.
Turn up the heat - As written, this dip is warm, not spicy. Add more cayenne if your crowd likes a kick.
Change the onion - Fold in green onions, or use shallots in place of the garlic for a softer flavor.
Go extra cheesy - Scatter more Parmesan over the panko before baking for a deeper golden crust.

How To Make Spinach And Crab Dip: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

saute the onions and garlic in a skillet.

Step 1: Preheat the oven to 425 degrees. Melt the butter in a medium pan over medium heat. Add the onion and garlic. Season with salt and pepper to taste. Cook, stirring occasionally until softened, about five minutes.

add the cream cheese, worcestershire, mustard, paprika and pepper. Stir.

Step 2: Add the cream cheese, Worcestershire sauce, dry mustard, paprika, and cayenne pepper. Stir until the cream cheese is melted.

Step 3: Add the spinach and crab meat. Stir until warm and bubbling. Stir in the Monterey Jack and Parmesan cheese. Season with salt and pepper to taste.

Step 4: Transfer the dip to an oven-safe small baking dish. Top with the panko crumbs. Place on a baking sheet and bake until bubbling and golden brown, about 15 minutes.

Recipe Tips

Fold, don't stir. Lump crab is delicate. Use a spatula and a gentle folding motion so you get real bites of crab instead of shreds.
Pick through the crab. Run your fingers through the crab meat before adding it and remove any stray bits of shell.
Use the baking sheet. A hot cheese dip bubbles over at the edges. The sheet underneath catches the drips so they don't burn on your oven floor.

Gwen's Pro Tip

Squeeze the spinach harder than you think you need to. A pound of spinach holds a lot of water, and that water is what makes a crab dip runny. Twist it in a towel until it's nearly dry. This one step makes the biggest difference in the finished dip.

Spinach and crab dip in a white casserole dish.

Spinach And Crab Dip FAQ's

Why is my crab dip watery?

Almost always, the spinach wasn't squeezed dry enough. Frozen spinach releases water as it heats, so wring it out thoroughly in a towel before it goes into the pan.

Can I use imitation crab?

I don't recommend it. Imitation crab is made from processed fish, and it won't give you the sweet flavor or tender texture that makes this taste like a crab cake. Real lump crab is what this recipe is built on.

More Dip Recipes

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