The Recipes

Spinach and Crab Dip

Hmmm... what to do with the leftover crab meat I picked?  Oh, I know - I'm headed to a holiday gathering, so seems the perfect time for some indulgent, creamy dip.  You know me and these dips - I'm not allowed to have them in the house, because I WILL eat the entire pan meant for several people.

This dip will ALWAYS be a crowd-pleaser, even if it is a little out of fashion... but sometimes that's what the holidays are all about.  You can definitely make this a few days ahead and store it in the fridge, or even a week or so in advance and put it in the freezer.

Spinach and Crab Dip

Serves: 4-8, depending on what else you're eating    Time: 30 minutes     Difficulty: Mid-level

INGREDIENTS:

- 1 box frozen spinach

- 1/2 c. sour cream

- 1/2 c. marscapone cheese

- a few grates of nutmeg (optional)

- 1 tsp. crushed red pepper

- 1/4 white onion, diced

- 1 c. melting cheese

- 2-3 oz. crab meat

- 2 T. Old Bay seasoning

- parmiagano reggiano cheese (optional)

- blended oil

- salt

- pepper

DIRECTIONS:

Thaw the spinach and drain it completely.  You can do these easily by squeezing it in a clean dish towel.

Heat the oil in a skillet.  Add the onion, season with salt, and let them sweat for 5-6 minutes; until they are translucent.  Add the spinach to the pan, then stir in the nutmeg and season lightly with salt and pepper. (You will get salt out of the Old Bay and from the crab itself, so go very light with the salt.)

Remove from the heat and stir in the sour cream, marscapone, and cheese.  

Preheat the oven to 400 degrees.

Put the crab meat on top of the spinach mixture. Dust it liberally with the Old Bay and crushed red pepper, then stir the mixture to combine.  Top the dip with the parmiagano if using.

Bake in the oven for 20 minutes, cranking the oven to broil if you aren't getting a crispy top.  Serve with vegetables, crackers, or bread.