Pappadeaux Lump Crab and Spinach Dip Recipe is full of rich and tasty flavors. This delicious appetizer combines shrimp, lump crab meat, and spinach in a creamy and cheesy mix that is hard to resist. This dip is a hit with everyone because it has a touch of Cajun seasoning and a hint of citrus. This recipe will take you on a delightful taste trip, perfect for parties or indulging.
So let’s get started with the prep and make a delicious dip that will make everyone want more.
Why Do People Love This Dish?
Rich and Creamy: The combination of cream cheese, half and half, and melted cheeses creates a lusciously rich and creamy texture that is incredibly satisfying.
Seafood Delight: The inclusion of succulent shrimp and lump crab meat adds a luxurious touch to the dip, making it a seafood lover’s dream.
Fresh and Vibrant: The addition of fresh spinach and a hint of lemon adds a burst of freshness and vibrant flavor to balance the richness of the cheeses.
Perfectly Balanced Flavors: The blend of spices, including Cajun seasoning, garlic, and onion powder, creates a harmonious balance of savory and zesty flavors that keep you coming back for more.
Versatile and Crowd-Pleasing: This dip is a versatile dish that can be served at various occasions, from casual gatherings to formal events. Its indulgent flavors and creamy texture make it a crowd-pleaser for all.
Comfort Food Favorite: The combination of warm, melted cheese and comforting flavors makes this dish a comforting and satisfying treat, perfect for cozy nights or special occasions.
Easy to Make: While it may seem like an elaborate dish, this recipe is surprisingly easy to make, allowing you to enjoy a restaurant-quality appetizer in your home.
- 1 lb large shrimp
- 8 oz crab meat (lump or claw)
- 10-12 oz fresh spinach
- 1 lemon
- Red pepper flakes
- 4 oz cream cheese
- 2 cups half and half
- 3 tbsps butter
- 1-2 tbsps flour
- 2 cups shredded parmesan cheese
- 2 cups shredded mozzarella
- 1 tbsp better than bouillon chicken base (optional)
- 1/2 diced yellow onion
- Fresh parsley
- 1 tbsp garlic paste or minced garlic
- salt, pepper, garlic, onion powder, cajun seasoning (to taste)
- Baguette or tortilla chips, for serving
How To Make Pappadeaux Lump Crab and Spinach Dip
- In a large pot, bring water to a boil and add the fresh spinach. Allow it to wilt, then remove it and place it in ice water to stop the cooking process. Drain and dry the spinach thoroughly using paper towels.
- To begin, set the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
- In a Dutch oven, heat some avocado oil over medium heat. Season the shrimp with all-purpose seasoning and Old Bay seasoning. Sear the shrimp in the hot oil until they start to develop color. Remove the shrimp from the oven and set them aside.
- In the same oven, add butter and diced onion. Cook the onion until it becomes tender. Add roasted chicken Better Than Bouillon and all-purpose flour, stirring to combine. Pour in white wine (or chicken stock) and allow it to cook for a minute.
- Slowly pour in the half and half while stirring continuously. Bring the mixture to a boil. Reduce the heat and simmer until slightly thickened.
- Reduce the heat to low and add the mozzarella cheese, Parmesan cheese, and cream cheese. Stir it until the cheese has melted and the sauce is smooth.
- Add the diced parsley and chopped spinach to the sauce. Stir until well combined.
- Season the sauce with all-purpose seasoning, Old Bay seasoning, red pepper flakes (if desired), salt, and pepper to taste. Mix well.
Gently fold in the crab meat and cooked shrimp.
- Put the mixture in a casserole dish and add more mozzarella and Parmesan cheese on top.
- Bake in an oven that has already been heated for about 15 to 20 minutes, or until the dip is hot and bubbling and the cheese is melted and golden brown.
- While the dip is baking, prepare the baguette or tortilla chips. Cut the baguette into slices at an angle and place them on a baking sheet.
- Drizzle olive oil, salt, pepper, and desired seasoning over baguette slices. Bake 3-5 minutes or until crispy. Allow the dip to cool before serving.
- Serve the crab and shrimp spinach dip with baguette slices or tortilla chips. Enjoy your delicious Crab and Shrimp Spinach Dip!
Tips and Tricks
- Make sure the spinach is completely dry after it has wilted so that the dip doesn’t have too much liquid.
- Change the seasonings to suit your taste. Start with a small amount and add more if you need to.
- To make the dish spicier, add more red pepper flakes or cayenne pepper.
- To keep the shrimp tender during searing, be careful not to cook them too much.
- Depending on your hand, you can use fresh or frozen shrimp and crab meat.
- Try out different kinds of cheese, like Gruyère or fontina, to create a unique taste.
- If you want a smoother dip, blend the spinach before adding to sauce.
- The dip tastes and feels best when it is hot and bubbling.
- Set out a platter of toasted baguette slices and tortilla chips next to the dip so that people can easily dip them.
- Serve the dip with crisp, sliced vegetables like cucumber, carrot sticks, or bell peppers to add a touch of freshness.
- For a classier look, serve the dip in individual ramekins or small bread bowls.
- For a pop of color, sprinkle the dip with freshly chopped parsley or chives.
- Add a chilled glass of white wine or a refreshing cocktail to the Crab and Shrimp Spinach Dip to make it a complete appetizer.
- You could use the dip in other dishes, like stuffing it into mushrooms or putting it on top of a grilled steak for a delicious twist on surf and turf.
- You can put leftovers in the fridge and reheat them to enjoy them again. Just make sure to put them in a container that won’t let air in.
Can I substitute frozen spinach for fresh spinach?
You can substitute fresh crab meat with canned crab meat in this recipe. Before adding canned crab meat to the dip, be sure to drain it first.
Can I substitute frozen spinach for fresh spinach?
Yes, you can substitute frozen spinach for fresh spinach in this recipe. Before using it in the dip, thaw the frozen spinach and squeeze out any excess moisture.
How long can I store the dip in the refrigerator?
You can keep the dip in the refrigerator for 3 to 4 days. Make sure to store it in an airtight container to maintain its freshness.
Can I make this recipe ahead of time and reheat it later?
It is possible to prepare this recipe in advance and then warm it up later. After preparing the dip, let it cool completely, then store it in the refrigerator. When you’re ready to serve, reheat the dip in the oven until it is hot and bubbly.
What other ingredients can I add to customize the dip?
There are several ingredients you can add to customize the dip:
- Bacon: Cook and crumble some bacon to add a smoky and savory flavor to the dip.
- Artichoke Hearts: Chop canned artichoke hearts and add them to the dip for an extra layer of texture and flavor.
- Jalapenos: If you like spicy food, add some diced jalapenos or pickled jalapeno slices to give the dip a kick.
- Sun-Dried Tomatoes: Chop some sun-dried tomatoes and add them to the dip for a sweet and tangy flavor.
- Green Onions: Finely chop some green onions and sprinkle them on top of the dip for a fresh and oniony taste.
- Dijon Mustard: Stir in a teaspoon or two of Dijon mustard for a tangy and slightly spicy flavor addition.
the Pappadeaux Lump Crab and Spinach Dip recipe is a delicious mix of seafood and greens that are held together by creaminess and cheese. The sweet shrimp and tender lump crab meat go well with the earthy spinach, and the combination of cheeses gives the dish a luscious texture that will make your mouth water. Each bite is a little bit different because of the spices and lemon.
This dip is sure to impress your guests or satisfy your own cravings, whether you serve it at a party or eat it as a special treat.
So get your ingredients together, follow the easy steps, and get ready to enjoy the delicious flavors of this Crab and Shrimp Spinach Dip.