Homemade Crab Spinach Artichoke Dip is an easy-to-make, crowd-pleasing appetizer dip! Loaded with crab meat, artichokes, fresh spinach, and a cheesy base - it's all topped off and baked with crispy breadcrumbs for an irresistible texture combination.
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.