Thee Crab & Spinach Dip Recipe
Creamy crab and spinach dip served with our crunchy tortilla chips
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dip
For serving
Method
Prep the spinach and crab
Wilt and drain spinach
Bring a large skillet with 1/4 cup water to a simmer over medium heat. Add the fresh spinach in batches and cook just until wilted, about 1–2 minutes per batch. Transfer wilted spinach to a fine-mesh sieve or clean kitchen towel, press and squeeze to remove as much liquid as possible. Chop coarsely and set aside.
Check crab for shells and pick through to remove any cartilage or shells. Gently pat the crab meat dry with paper towels to remove excess moisture; leave lumps intact for texture.
Make the dip
Preheat the oven to 375°F (190°C). If you prefer a stovetop version, you can skip the oven and warm the dip in the skillet.
In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Whisk or beat with a rubber spatula until smooth and homogenous.
Add the grated Parmesan, 1/2 cup of the shredded mozzarella, minced garlic, chopped green onions, Dijon mustard, Worcestershire sauce, lemon juice, smoked paprika, hot sauce (if using), salt, and black pepper. Stir until evenly distributed.
Fold in the drained, chopped spinach until incorporated.
Gently fold in the crab meat, taking care not to break up large lumps more than necessary. Taste and adjust seasoning — add more salt, pepper, or lemon as desired.
Transfer the mixture to a shallow 9-inch oven-safe baking dish (or an equivalent-sized oven-safe skillet). Smooth the top with a spatula and sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top.
Bake in the preheated oven until the dip is bubbly and the top is golden, about 18–22 minutes. For a browned crust, switch the oven to broil for 1–2 minutes, watching closely to prevent burning.
Finish and serve
Remove the dish from the oven and let rest for 3–5 minutes so the dip sets slightly.
Garnish with the extra chopped parsley or chives and a light dusting of smoked paprika if desired. Serve warm with tortilla chips and lemon wedges alongside.
If preparing ahead: assemble the dip in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready, bake an additional 3–5 minutes if starting cold, then continue to bake until hot and bubbly.