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Pappadeaux Crab And Spinach Dip 2026 04 23 005333 819x1024 1

Pappadeaux Crab And Spinach Dip

A delicious and creamy dip featuring fresh crab and spinach, perfect for gatherings and a nutritious appetizer.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked crab meat Choose fresh crab for the best flavor but canned works in a pinch.
  • 1 cup fresh spinach, chopped Fresh spinach packs in nutrients and beautiful color.
  • 1 cup cream cheese, softened Adds richness; let it sit at room temperature for easier blending.
  • 1/2 cup sour cream Contributes to the creamy texture. Adjust based on desired tartness.
  • 1/2 cup mayonnaise Provides a smooth consistency; opt for a light version for fewer calories.
  • 1/2 cup shredded mozzarella cheese Melts beautifully and enhances the flavor.
  • 1/4 cup grated Parmesan cheese For a nutty flavor profile.
  • 2 cloves garlic, minced Fresh garlic adds depth; roasted garlic can be used for sweetness.
  • 1 teaspoon Old Bay seasoning Essential for that signature seafood taste.
  • Salt and pepper to taste Adjust according to preference.
  • Optional: diced jalapeños for heat Adds a spicy kick for those who enjoy some zest.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the cream cheese, sour cream, and mayonnaise until smooth.
  3. Stir in the chopped spinach, crab meat, mozzarella cheese, Parmesan cheese, garlic, Old Bay seasoning, salt, and pepper.
  4. If desired, add diced jalapeños for extra heat.
  5. Transfer the mixture to a baking dish and spread evenly.
  6. Bake for 25-30 minutes or until bubbly and golden on top.
  7. Serve warm with tortilla chips, pita bread, or fresh veggies for dipping.

Notes

This dip is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, wrap it tightly and it can last up to three months.