Savannah Sound Crab And Spinach Dip Recipe

Preheat and drain spinach

Preheat oven to 375°F (190°C). If using frozen spinach, thaw completely. Squeeze out as much liquid as possible using a fine-mesh sieve, cheesecloth, or several paper towels until spinach is nearly dry. Finely chop if large pieces remain.

Prepare crab

If canned crab is in large lumps, gently break into bite-sized pieces with a fork, taking care not to overbreak and make the crab mushy. Pat crab lightly with paper towel to remove excess moisture.

Toast points prep

Arrange baguette slices on a baking sheet. Brush each slice lightly with melted butter (and a little olive oil if using). Sprinkle lightly with coarse sea salt if desired.

Combine base ingredients

In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Use a rubber spatula or electric mixer on low speed to blend until smooth and uniform.

Add cheeses and seasonings

Stir in shredded cheddar and grated Parmesan until evenly incorporated. Add Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, hot sauce, kosher salt, and black pepper. Mix thoroughly to distribute the seasonings.

Add aromatics and spinach

Fold in the minced shallot, minced garlic, and sliced green onions. Then fold in the well-drained chopped spinach, making sure spinach is evenly distributed through the mixture to avoid watery pockets.

Fold in crab

Gently fold the crabmeat into the dip until just combined. Taste and adjust seasoning with more salt, pepper, or hot sauce if desired.

Bake the dip

Transfer the dip mixture into a 1.5–2 quart oven-safe baking dish (an 8-9 inch round or equivalent). Smooth the top with a spatula. Optionally sprinkle an extra 1/4 cup shredded cheddar and a tablespoon of grated Parmesan over the surface for a golden crust. Bake in the preheated 375°F (190°C) oven for 20–25 minutes, or until the center is hot and the top is bubbling and lightly golden.

Toast the baguette

While the dip bakes (or during the last 8–10 minutes), place the prepared baguette slices in the oven on a separate rack. Bake for 6–10 minutes until edges are golden and crisp. Flip once halfway through if desired for even toasting.

Garnish and serve

Remove the dip from the oven and let rest 3 minutes. Sprinkle chopped fresh parsley and additional sliced green onion over the top. Serve hot with the warm toast points alongside for scooping.