Crab And Spinach Dip Recipe
A warm blend of cream cheese, Bluepoint crab meat, and spinach. Topped with panko bread crumbs, Parmesan cheese, and truffles. Served with garlic bread.
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Ingredients
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Dip Base
Seafood & Vegetables
Topping
To Serve
Method
Prepare Spinach & Aromatics
Sweat spinach
Heat 1 tablespoon unsalted butter in a large skillet over medium heat. Add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add chopped spinach in batches, stirring until wilted, about 2–3 minutes total. Season with 1/8 teaspoon grated nutmeg and 1/4 teaspoon sea salt. Remove spinach to a fine-mesh strainer and press/reserve to remove excess moisture. Coarsely chop any large pieces if needed.
Combine Dip Base
Mix cheeses and dairy
In a medium bowl, beat the softened cream cheese until smooth. Add sour cream, 1 tablespoon mayonnaise, the heavy cream, shredded mozzarella, and 1 tablespoon grated Parmesan. Mix until fully combined and smooth. Stir in the egg yolk, lemon zest, lemon juice, 1/2 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper until uniform.
Assemble & Bake
Prepare topping
In a small bowl combine 3/4 cup panko breadcrumbs, 1/4 cup grated Parmesan (topping), 1 tablespoon melted butter and 1 teaspoon truffle oil. Stir until crumbs are evenly coated.
Bake the dip
Preheat the oven to 375°F (190°C). Transfer the crab-and-spinach mixture to an ovenproof shallow baking dish (about 1 quart). Smooth the top and evenly sprinkle the panko-Parmesan mixture over the surface. Bake in the preheated oven for 18–22 minutes, until the edges are bubbling and the topping is golden brown. If the top needs more color, broil on high for 1–2 minutes watching closely.
Finish & Serve
Remove the dip from the oven and let rest 5 minutes. Drizzle an additional 1/4 teaspoon truffle oil over the top if desired and sprinkle chopped chives. Serve hot with 8 slices garlic bread and lemon wedges on the side for squeezing. Provide a spreader or small spoon for serving.