Spinach and Crab Dip

The timing of this recipe on my feed is perfect. I was planning on making crab omelette but when I saw Valerie Bertinelli’s video from FoodNetwork where she’s making this yummy dip, I wanted to make it too because not only it looked so appetizing to me, it seemed so easy to make and I happen to  have a pack of crab meat in the fridge and frozen spinach thawing, I  have all the ingredients on hand except for the Worcestershire sauce.

I don’t think it will make much of a difference without it.,..hmmm. Oh well, I wanted to make it and this didn’t stop me.I still have some home made bread and some tortilla wraps which I thought would be perfect for this delicious dip.

It’s like the universe was  telling me to make this yesterday…and so, I did. 😀

Let’s see, here are some things I did different in the recipe, just minor things:

Didn’t add Worcestershire sauce; added more cayenne pepper; added some turmeric; used less spinach, about 1/2 a cup of squeezed  spinach, definitely not a pound 😀 and lastly, I did not broil the crab dip in the oven- I thought since it’s for 15 minutes only, and I do not have anything to bake or wasn’t planning on baking anything yet, I’d skipped that step.

I just toasted the panko bread crumbs on another pan and spread it on top of the hot dip. 🙂

Happy Cooking!

Spinach and Crab Dip

Olive

I was planning on making crab omelette but when I saw Valerie Bertinelli's video from FoodNetwork where she's making this yummy dip, I wanted to make it too because not only it looked so appetizing to me, it seemed so easy to make

5 from 1 vote

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Course Appetizer

Cuisine American

Servings 6 people

Equipment

Range Oven

Sauce Pan

Chef Knife

Wooden Spoon

Baking Dish

Baking Sheet

Ingredients

  

1x2x3x

• 2 tablespoons Unsalted Butter
• 1 pc Onion small size / finely chopped
• 1 clove Garlic finely chopped
• Kosher Salt to taste
• Ground Black Pepper to taste
• 8 ounces Cream Cheese
• 1 teaspoon Worcestershire Sauce I didn't use this
• ½ teaspoon Dry Mustard
• ½ teaspoon Paprika
• ⅛ teaspoon Cayenne I used 1 teaspoon
• 1 pound Frozen Chopped Spinach thawed / squeezed very dry
• 8 ounces Lump Crabmeat picked through for bits of shell
• ½ cup Monterey Jack I used fontina and some cheddar / shredded
• 3 tablespoons Parmesan Cheese grated
• 2 tablespoons Panko Breadcrumbs
• Crackers toasted bread / toasted tortilla for serving

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Instructions

 

• Preheat the oven to 425 degrees F.
• Melt the butter in a medium pot over medium heat.
• Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 6 minutes.
• Add the cream cheese, Worcestershire, dry mustard, paprika and cayenne, and stir until melted.
• Add the spinach and crabmeat, and stir until warm and bubbling.
• Stir in the cheeses and season with salt and pepper.
• Transfer the dip to a small baking dish and top with the panko.
• Place the baking dish on a baking sheet and bake until bubbling and golden, about 15 minutes.
• I skipped that last part. 🙂
• I just toasted panko bread and sprinkled it on top. The end. 🙂
• Serve immediately with crackers, toast, or tortilla or chip 🙂
• Enjoy.
• Please don't take too many photos or your dip will get cold.

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