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    Crumb-Snatched » Appetizers

    Published: Aug 10, 2022 · Modified: Nov 7, 2022 by Crystal DaCruz This post may contain affiliate links.

    Crab Spinach and Artichoke Dip

    793 shares
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    pinterest graphic showing crab and spinach dip

    This easy crab spinach and artichoke dip is made with tender lump crab meat, fresh spinach, jarred artichokes, a blend of shredded cheeses and a small amount of cream cheese. It’s prepared on the stovetop and ready in just 25 minutes!

    If you love lump crab meat, you’ve come to the right place! Make sure you also check out my recipe for these broiled Maryland-style crab cakes.

    creamy, hot spinach crab and artichoke dip in a cast iron skillet served with crostini and glasses of wine

    Why you’ll love this recipe

    This is traditional spinach artichoke dip, only upgraded! Not only does this dip contain juicy lumps of crab meat, it’s not overpowered by a massive amount cream cheese.

    Much of the creaminess comes from a basic roux, rather than an excess of cream cheese. It’s flavored with a touch of worcestershire and dijon to enhance the mild taste of the crab.

    piece of crostini dipped in spinach crab and artichoke dip

    Ingredients you’ll need

    Everything you’ll need to make this delicious crab dip is listed below. Refer to the recipe card at the bottom of this post for measurements and quantities.

    • Seafood: 1 pound of canned lump crab meat. It’s usually found in the refrigerated seafood section of the supermarket.
    • Produce: fresh baby spinach and jarred artichokes
    • Roux ingredients: unsalted butter, all-purpose flour, heavy cream, black pepper
    • Cheeses: shredded parmesan and mozzarella, cream cheese
    • Condiments: dijon mustard, worcestershire sauce
    ingredients for spinach artichoke and crab dip: heavy cream, butter, worcestershire, dijon, shredded parmesan and mozzarella cheese, fresh spinach, flour, jarred artichokes and cream cheese

    Recommended tools

    • I highly recommend a 12-inch cast iron skillet, deep sauté pan or a dutch oven. This makes it easier to mix the ingredients in without making a mess.
    • Once you’ve made the dip you can transfer to a baking dish or keep it right in the cast iron skillet and place it under the broiler.

    Recipe Instructions

    Make sure to read through the recipe instructions first, so you don’t miss any steps!

    Step 1: Make the roux

    Melt the butter over medium heat. Once fully melted, turn the flame down low and whisk in the flour. Add the heavy cream ¼ cup at a time until the mixture is smooth and thick.

    roux base for spinach artichoke and crab dip

    Step 2: Stir in the condiments and cream cheese

    Stir in the worcestershire sauce, dijon mustard and black pepper and then add the cream cheese. Keep stirring until the cream cheese is fully melted. You can turn the flame up slightly for this step.

    cream cheese and condiments added to roux for the base of the dip

    Step 3: Mix in the spinach

    Add a few handfuls of spinach at a time rather than adding it all at once. As it wilts wilts down it will be easier to fit more in the pan. Mix the spinach until its’s evenly coated.

    spinach added to crab artichoke dip

    Step 4: Add artichokes and crab

    Turn flame really low and stir in the artichoke and crab meat. Stir carefully until the crab and artichokes are covered. Try not to break up the lumps of crab meat.

    crab added to the base of the spinach dip

    Step 5: Stir in the shredded cheeses

    Turn the flame off and stir in the parmesan and mozzarella cheeses. The heat from the hot dip will melt the cheese.

    shredded parmesan cheese added to the skillet of spinach and crab dip
    shredded mozzarella cheese added to the skillet of spinach and crab dip

    Step 6: Place the dip under the broiler

    Transfer the crab and spinach dip to a baking dish or leave it right in the cast iron skillet, if that’s what you used.Place under the broiler for 5-6 minutes, or just until the cheese is slightly browned on top.

    spinach crab and artichoke dipin a skillet before broiling step
    fully prepared spinach crab and artichoke dip in a cast iron skillet

    Step 7: Let cool slightly and serve

    Let the crab and spinach dip cool just slightly before serving. Serve with crostini, crackers, warm bread or in a bread bowl!

    fully prepared spinach and crab dip in a black skillet

    Common questions about crab and spinach dip

    Can it be served cold?

    There are versions of spinach and crab dip that can be served cold, but this recipe is best served hot so the cheese doesn’t harden.

    What’s the best thing to eat with it?

    You can serve it with crostini, crackers, tortilla chips, slices of warm bread or in a bread bowl! Some no-carb options are celery sticks, carrot sticks or baby carrots.

    Can I substitute real crab with imitation crab meat?

    I strongly urge you to use recommend real crab meat. The sweet taste of imitation crab meat may not pair well with the flavors of worcestershire and dijon.

    spinach crab and artichoke dip served on pieces of crostini on a white plate

    Substitutions and variations

    Here are some alternate ways of making this dish:

    • For a healthier version, replace the heavy cream with milk or half and half. You can also omit the cream cheese entirely.
    • For regular spinach and artichoke dip (non-seafood) omit the crab, worcestershire and dijon mustard.
    • Omit the artichokes if you don’t like them.
    • For a gluten-free version, omit the flour and go straight to adding the cream cheese. the dip won’t be as thick but I’ve successfully made this recipe without a roux.

    Storing and reheating leftovers

    • Store leftover spinach dip in the refrigerator for 2-3 days. Reheat in the oven at 350°F for 15 minutes.
    • Prepare crab the dip ahead of time and freeze for later use. Freeze in a container that’s both freezer-safe and oven-safe, that way you can transfer it right from the freezer to the oven. Skip the broiling part if your intention is to freeze it in advance.
    • Bake the frozen spinach and crab dip at 350°F for 25-30 minutes. Once hot throughout, place it under the broiler for 5-6 minutes so that the cheese gets brown and bubbly on top.

    Top tips

    • Look for hand-picked lump crab meat. This variety contains fewer shell pieces and remnants, if any at all.
    • Stir gently when adding in the artichokes and crab meat. You’ll want to keep them as in-tact as possible.
    • Watch closely while the dip is under the broiler and use a timer so it doesn’t burn.

     

    Crab and Spinach and Artichoke Dip

    Crystal DaCruz
    This easy crab spinach and artichoke dip is made with tender lump crab, fresh spinach, jarred artichokes, a blend of shredded cheeses and a small amount of cream cheese. It's prepared on the stovetop and ready in just 25 minutes!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Appetizer
    Cuisine American
    Servings 6 servings
    Calories 477 kcal

    Ingredients
      

    • 2 tablespoons unsalted butter
    • 2 tablespoons all-purpose flour
    • 1 cup heavy cream
    • 4 ounces cream cheese
    • 2 teaspoons worcestershire sauce
    • 2 teaspoons dijon
    • ½ teaspoon black pepper
    • 1 cup parmesan cheese 8 ounces shredded
    • 1 cup shredded mozzarella 6 ounces, shredded
    • 10 ounce package fresh baby spinach
    • 6 ounce jar of marinated artichokes
    • 1 pound lump crab meat

    Instructions
     

    • Melt butter over medium heat. Once fully melted, turn the flame down low and whisk in the flour.  Add the heavy cream ¼ cup at a time until the mixture is smooth and thick.
    • Stir in the worcestershire sauce, dijon mustard and black pepper, then add the cream cheese. Keep stirring until the cream cheese is fully melted. You can turn the flame up slightly for this step.
    • Add a few handfuls of spinach at a time rather than adding it all at once. As the spinach wilts, it will be easier to fit more in the pan. Mix the spinach until its's evenly coated.
    • Turn flame really low and stir in the artichoke and crab meat. Stir carefully until the crab and artichokes are covered. Try not to break up the lumps of crab meat or the artichokes.
    • Turn the flame off and stir in the parmesan and mozzarella cheeses. The heat from the hot dip will melt the cheese. 
    • Transfer the crab and spinach dip to a baking dish or leave it in the cast iron skillet. Place under the broiler for 5-6 minutes, or just until the cheese is slightly browned on top.
    • Let the dip cool just slightly and serve with crostini, crackers, warm bread or in a bread bowl!

    Notes

    • Look for hand-picked lump crab meat. This variety contains fewer shell pieces and remnants, if any at all.
    • Stir gently when adding in the artichokes and crab meat. You'll want to keep them as in-tact as possible.
    • Watch closely while the dip is under the broiler and use a timer so it doesn't burn.
    • Store leftover spinach dip in the refrigerator for 2-3 days. Reheat in the oven at 350°F for 15 minutes.

    Nutrition

    Calories: 477kcalCarbohydrates: 10gProtein: 27gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 135mgSodium: 1301mgPotassium: 547mgFiber: 2gSugar: 3gVitamin A: 5960IUVitamin C: 25mgCalcium: 380mgIron: 2mg
    Tried this Recipe?Let us know how it was!

    Food safety

    Just a few safety tips:

    • Do not use the same utensils on the cooked dip, that previously touched raw crab meat
    • Wash your hands after touching raw crab meat
    • Don’t leave the crab and spinach dip sitting at room temperature for extended periods
    • Never leave the dip on the stovetop or under the broiler unattended
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    Recipe Rating
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    About Crystal DaCruz

    Crystal DaCruz is the recipe developer, writer and food photographer behind Crumb-Snatched. Since 2019 she's been sharing recipes from Cape Verde and other cultures with a shared Portuguese language or similar cuisines.

    Reader Interactions

    Comments

    1. Rayana says

      September 17, 2022 at 4:50 pm

      5 stars
      This recipe was delicious! Nice and cheesy but the flavor of the crab shined through. Perfect for hosting guests. We served it with bread and tortilla chips. Definitely will make again!

       
      Reply
      • Crystal DaCruz says

        September 21, 2022 at 8:05 am

        I’m so glad you liked it Rayana! The photos you shared on Instagram looked delicious! Thank you for commenting!

         
        Reply

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    Hello, I'm Crystal!

    I’m bringing Cape Verdean comfort food to the table! This is where I share easy-to-follow recipes from Cape Verde and cultures with similar cuisines!

    More about me →

    Recipes We Love

    • Close up of golden flaky Cape Verdean pastel that has been bitten to show flaky seasoned tuna on the inside.
      Cape Verdean Pastel Recipe – Pastel de Atum
    • shrimp mozambique shown in dish garnished with lemon and cilantro
      Traditional Shrimp Mozambique
    • Collard Greens with Smoked Turkey
    • Bistec Encebollado (Steak and Onions)

    Sign up for weekly emails!

    We keep your data private and share your data only with third parties that make this service possible. See our Privacy Policy for more information.

    Check your inbox or spam folder to confirm your subscription.

    Seasonal Recipes

    • bowl of caldo verde in a white bowl
      Easy Caldo Verde Recipe (Portuguese Soup with Greens)
    • dutch-oven chili in a white bowl garnished with shredded cheddar cheese, fresh cilantro, sour cream, red chili flakes and sliced jalapeños.
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    • Roasted Tomato Basil Soup with Sweet-Bread Croutons
    • Bowl of Cape Verdean canja surrounded by parsley, a cloth napkin and a cold beverage
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    Top Recipes

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