Spinach And Crab Dip (GF)
A flavor and texture explosion that is creamy, melted, and utterly delicious. This Spinach and Crab dip tastes just like homemade crab cakes!
Servings: 8 people
Calories: 216kcal
Equipment
Ingredients
- 2 tablespoon unsalted butter
- 1 small onion finely chopped
- 1 clove garlic chopped
- 8 oz cream cheese
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dry mustard
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 1 lb frozen spinach chopped, thawed, and squeezed dry
- 8 oz lump crab meat
- ½ cup Monterey Jack cheese shredded, or more to taste
- 3 tablespoon Parmesan cheese grated, or more to taste
- 2 tablespoon gluten-free 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.
- Add the onion and garlic. Season with salt and pepper to taste. Cook stirring occasionally until soft, about 5 minutes.
- Add the cream cheese, Worcestershire sauce, dry mustard, paprika, and cayenne pepper. Stir until the cream cheese is melted.
- 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.
- Transfer to an oven-safe baking dish and top with the gluten free panko bread crumbs.
- Place on a baking sheet and bake until bubbling and golden brown, about 15 minutes.
Notes
Store in an airtight container in the refrigerator for up to 2 days.
You can make this ahead and freeze. Thaw in the refrigerator before reheating.
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
