Spinach And Crab Dip
All the savory flavor of a Maryland crab cake in a warm, scoopable dip. Sweet lump crab, spinach, and two cheeses bake under a golden panko top in just 15 minutes, with no mayo needed. Make it ahead, bake it when guests arrive, and keep the pita chips coming.
Servings: 8 people
Calories: 216kcal
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion finely chopped
- 1 clove garlic chopped
- 8 ounces cream cheese
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dry mustard
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 1 pound frozen spinach chopped, thawed, and squeezed dry
- 8 ounces lump crab meat
- ½ 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
Instructions
- Preheat the oven to 425℉.
- Melt the butter in a medium pan over medium heat.2 tablespoons unsalted butter
- Add the onion and garlic. Season with salt and pepper to taste. Cook stirring occasionally until soft, about 5 minutes.1 small onion, 1 clove garlic
- Add the cream cheese, Worcestershire sauce, dry mustard, paprika, and cayenne pepper. Stir until the cream cheese is melted.8 ounces cream cheese, 1 teaspoon Worcestershire sauce, ½ teaspoon dry mustard, ½ teaspoon paprika, ⅛ teaspoon cayenne pepper
- Add the spinach and crab meat. Stir until warm and bubbling.1 pound frozen spinach, 8 ounces lump crab meat
- Stir in the Monterey Jack and Parmesan cheese. Season with salt and pepper to taste.½ cup Monterey Jack cheese, 3 tablespoons Parmesan cheese, Kosher salt and pepper
- Transfer to an oven-safe baking dish and top with the panko bread crumbs.2 tablespoons panko bread crumbs
- Place on a baking sheet and bake until bubbling and golden brown, about 15 minutes.
Notes
Regular panko is the default topping. For a gluten-free dip, swap in gluten-free panko and check that your Worcestershire sauce is labeled gluten-free.
Wring the thawed spinach in a towel until almost no water remains, since extra moisture makes the dip runny.
When the crab goes in, fold it gently so the pieces stay intact. Jumbo lump and regular lump crab both work well here.
Monterey Jack can be swapped for cheddar or mozzarella, though each one shifts the flavor. For a cheesier golden top, scatter extra Parmesan over the panko before it goes into the oven.
To make it ahead, assemble the dip without baking it, cover it, and refrigerate it for up to 2 days. Bake it straight from the fridge until the edges are bubbling and the top is golden. Leftovers keep in an airtight container in the refrigerator for up to 2 days.
Serve it warm with pita chips, sturdy crackers, toasted baguette slices, or crisp vegetables.
Nutrition
Calories: 216kcal | Carbohydrates: 8g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 461mg | Potassium: 332mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7268IU | Vitamin C: 6mg | Calcium: 195mg | Iron: 1mg
