Spinach Artichoke Crab Dip
Spinach Artichoke Crab Dip is a classic dip meets a fun and delicious twist. Fresh crab meat is folded in and baked until bubbly and served with Old Bay crostini.
Servings: 12
Equipment
- Skillet
- Baking dish or ramekins
- Baking sheet
Ingredients
Dip:
- 4 tablespoons unsalted butter
- 1 medium shallot minced
- 2 garlic cloves minced
- Kosher salt and coarse black pepper
- 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons flour
- 2 cups half and half
- 2 cups shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 14 ounces artichoke quarters drained and chopped
- 10 ounces frozen spinach thawed and squeezed
- 2 teaspoons Old Bay seasoning
- 8 ounces wild caught jumbo lump crab meat
Crostini:
- 1 French or sourdough baguette sliced
- 2 tablespoons olive oil
- 2 teaspoons Old Bay seasoning
Instructions
- Melt butter in a medium saucepan. Add the shallot and garlic and cook for 1 to 2 minutes until tender. Season with a pinch of salt, pepper and the crushed red pepper flakes. Stir in the flour and cook for another 30 seconds or so. Slowly whisk in the half and half and cook until thickened, about 5 minutes.
- Add 1 1/2 cups Monterey Jack and the parmesan, stirring until melted through. Then add the artichoke and spinach and season with a bit more salt, pepper and the Old Bay seasoning. Gently fold in the crab.
- Transfer to a baking dish and top with the remaining 1/2 cup Monterey Jack cheese. Sprinkle with a bit of Old Bay and place under the broiler until bubbly and golden brown.
- For the crostini, toss with olive oil and Old Bay seasoning in a baking sheet and arrange in a single layer. Place under the broiler to toast on both sides. Serve the dip warm with the toasted bread for dipping. Enjoy!