Whoa, hold the phone because this dip is about to totally elevate game-day appetizers and holiday parties alike.
Bringing you a seafood recipe for pescatarians, meat-eaters, and whoever wants to enjoy it! If you’re looking for a vegetarian version that’s just as elevated, you’ve got to try our Creamy Artichoke Leek and Kale Dip. Or hey, why not serve both?!
This creamy, hot dip reminds me both of the classic spinach artichoke dip and crab-filled crab cakes. When I lived in Baltimore, Maryland, I definitely had my share of crab cakes and crab feasts, and Old Bay Seasoning.
Fun fact, I don’t actually really like Old Bay, so you won’t find it in this dip. But what you will find is so much texture and creaminess, just enough brightness from fresh lemon, and the perfect amount of spice from cayenne pepper. Love OB? Go ahead and add it in!
This cheesy dip comes together in just 10 minutes, then bakes for about 15-20 minutes. Making this a quick 30-minute appetizer that’s perfect for a crowd!
If you love baked cream cheese dips, give this 30-Minute Baked Shrimp Dip a try next!
Ingredients You’ll Need & Substitutions
We have a few straightforward ingredients for this recipe, of course starting with the most obvious. As always, be sure to see the full recipe card below.
- Crab Meat: I tested this recipe with all three kinds of crab meat, and while they all were good, if you can get fresh crab claw meat, it was by far the winner. Look for hand-picked either way (unless using imitation) to ensure the meat is virtually shell-free.
- Fresh Crab Meat: I can find Phillips Claw Crab Meat in my local grocer in the seafood section. This is an easy option, but not the only one. Check out your local seafood store, too!
- Canned Lump Crab Meat: found near the canned tuna, it’s a decent real-crab option that’s at a more reasonable price-point.
- Imitation Crab: found in the refrigerated seafood section (sometimes frozen). Imitation Crab is made from a mixture of fish formed to resemble crab meat.
- Artichokes: look for jarred or canned artichoke hearts. I prefer the ones not in a marinade so that the flavors don’t clash with our dip. Quartered or half will work as we’ll be chopping them further.
- Fresh Spinach: colorful and nutritious! You could use frozen, but you definitely want to make sure you thaw and squeeze all of the water out of it before using. At that rate, fresh is easier.
- Shallot & Garlic: aromatics that add a lot of flavor!
- Cream Cheese & Sour Cream: the base of the creamy dip (a combo we’re all known to love!). It’s a mild combination that allows the other flavors to shine through. No mayonnaise here!
- Parmesan Cheese: a little salty tang!
- Gruyere Cheese: optional, but I do love adding a little extra cheese to the mix. You could also use cheddar or shredded mozzarella cheese.
- Lemon: both the zest and juice – so be sure to use fresh (it has the best flavor anyway!). It brightens up the dip and balances out the creaminess. If you’re not a huge lemon fan, start small and add more to taste.
- Panko Breadcrumbs: tossed with olive oil and a little salt, they toast up so beautifully on top of the dip for the perfect crab-cake-like texture!
Staub 9-inch Oval Baker
My favorite oval baker to make hot dips in – it’s functional, easy to clean, and gorgeous!
How to Make Creamy Crab Dip
As always, be sure to see the full recipe card below for detailed instructions.
- Start on the stovetop and saute the shallot and garlic until aromatic and softened. Then stir in the artichokes and spinach until the spinach is starting to wilt. It will continue to cook down as the dip bakes.
- In a separate bowl, combine the cream cheese, sour cream, other cheeses, lemon juice and the artichoke mixture until combined. Taste test and adjust for salt levels!
- Gently fold the crab meat into the base until combined. Transfer to a 9-inch oval baker or an 8-inch cast-iron skillet for baking. Any smaller oven-safe baking dish will work.
- In a small bowl, coat the breadcrumbs with olive oil and add a pinch of salt. Spread the mixture evenly across the top of the dip.
- Bake for 15-20 minutes until the edges are bubbly and the top is a nice golden brown. If it seems to be browning too quickly, cover it with foil.
- Let cool for a minute so you don’t burn your mouth, garnish with fresh parsley, and dig in!
The Best Serving Vehicles
The only question when this creamy dip comes out of the oven piping hot is what will you dip in it?
There are so many options. Already have a spread with queso dip and tortilla chips? Well, tortilla chips are the best chip option for crab spinach artichoke dip.
Otherwise, I love pita crackers (shown here) or even crostini to serve the dip; they’re mild but hearty with a nice crunch. If you’re looking for something softer, flatbread or naan would also be delicious!
Serve with regular crackers too, just make sure the cracker itself isn’t anything with extra added flavors. Otherwise, it will compete with this flavorful dip!
Storage & Reheating
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. This is dependent on the type of crab you use. If you’re using fresh crab, be sure to read the package suggestion to make sure the crab will still be fresh.
If you smell any strong, fishy, sour odor, it’s time to toss it.
Reheat the dip in the fridge or a small ramekin in the oven until warmed through.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Hot Crab Spinach Artichoke Dip
Ingredients
- 2 Tablespoons unsalted butter
- ¼ cup shallot, finely chopped
- 2 garlic cloves, minced
- ¼ teaspoon cayenne pepper
- 1 cup quartered artichoke hearts, roughly chopped
- 5 ounces raw baby spinach, roughly chopped
- ¼ cup sour cream
- ¼ cup parmesan cheese
- 8 ounces cream cheese, softened to room temperature
- ½ lemon, zested, to taste
- 1 Tablespoon lemon juice
- ½ cup gruyere or another shredded cheese, optional
- 6 ounces crab claw meat
- ½ – ¾ teaspoon kosher salt, or to taste
- Freshly ground black pepper, to taste
Breadcrumb Topping
- 1 Tablespoon olive oil
- ½ cup panko breadcrumbs
- ⅛ teaspoon fine sea salt
Equipment
Instructions
- Preheat oven to 350°F.
- Melt butter in a large skillet over medium heat. Add shallot and saute for 2-3 minutes until softened. Add garlic and cayenne pepper, as well as salt to taste. Mix in artichokes and chopped spinach until spinach is barely wilted.
- In a large bowl, stir together the spinach artichoke mixture with sour cream, parmesan, cream cheese, lemon zest and juice, and shredded cheese, if using, until fully combined. Tip: use a hand mixer to speed up the process. Add salt to taste. Once combined, gently stir in the crab meat.
- Spread the dip in a small 9-inch oval baker or baking dish of choice.
- In a small bowl, drizzle olive oil over breadcrumbs and salt until completely coated. Sprinkle in an even layer across the top of the dip.
- Bake for 16-20 minutes until the top is golden brown and the edges of the dip are bubbly. If the panko seems to be browning too quickly, cover with foil for part of the baking time.
- Serve the dip immediately while hot with crackers, pita, or crostini. To store leftovers, let cool and place in an airtight container in the fridge for up to 3 days; reheat in microwave or oven.
Notes
- Fresh Crab Meat: I can find Phillips Claw Crab Meat in my local grocer in the seafood section. This is an easy option, but not the only one. Check out your local seafood store, too!
- Canned Lump Crab Meat: found near the canned tuna, it’s a decent real-crab option that’s at a more reasonable price-point.
- Imitation Crab: found in the refrigerated seafood section (sometimes frozen). Imitation Crab is made from a mixture of fish formed to resemble crab meat.
SO. GOOD. I already love a good spinach and artichoke dip, and this recipe takes it up a notch. My toddler was even coming back for more! Will definitely be making this again as a party appetizer or for a potluck!
Yay! I’m so glad to hear everyone loved it! Thanks so much for taking the time to leave a review, Cassie!!