Baked Lump Crab Dip Recipe
lump crab, fresh spinach, cream cheese, cheddar cheese, lemon juice, brioche bread bowl, warm soft pretzels
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Ingredients
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Crab-Spinach Dip
Assembly & Garnish
To Serve
Method
Prepare Spinach & Crab
Wilt spinach
Preheat a medium skillet over medium heat and add 1 tablespoon olive oil. Add the fresh spinach in batches and sauté just until wilted, about 2–3 minutes. Transfer spinach to a fine-mesh strainer or towel and press/pat to remove excess moisture. Chop roughly and set aside.
Check crab
Inspect lump crab meat for shells and pick through gently. Pat crab dry with paper towels to remove extra moisture; set aside.
Make Dip Base
Preheat oven to 375°F (190°C). In a large mixing bowl, add the softened cream cheese, mayonnaise, and sour cream. Using a rubber spatula or electric mixer on low, blend until smooth and homogeneous.
Stir in the minced garlic, lemon juice, Worcestershire sauce, Dijon mustard, hot sauce, Old Bay seasoning, kosher salt, and black pepper until evenly combined.
Fold in the shredded cheddar (reserve 1/2 cup for topping), grated Parmesan, the chopped wilted spinach, and the drained lump crab meat. Gently fold until crab lumps remain intact and ingredients are evenly distributed. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
Assemble & Bake
If using a brioche bread bowl: Hollow the center of the bread bowl slightly more if needed to create room for the dip, leaving a 1-inch wall. Place the hollowed bread bowl on a baking sheet lined with parchment. Spoon the prepared crab-spinach mixture into the bread bowl, mounding slightly. Sprinkle the reserved 1/2 cup shredded cheddar evenly over the top.
If baking in a ramekin or baking dish: Transfer the mixture to a 9-inch ovenproof dish or individual ramekins, top with reserved cheddar.
Bake in the preheated 375°F (190°C) oven until the dip is bubbling and the top is golden, about 20–25 minutes. If you prefer a deeper brown on top, switch to broil for 1–2 minutes while watching closely to prevent burning.
Finish & Serve
Remove the dip from the oven. Sprinkle chopped fresh parsley over the top and add lemon wedges to the side. Place the bread pieces you removed from the brioche bowl around the dish for dipping (if using).