Warm Crab and Spinach Dip 8.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Dec 12, 2019

This dip, which comes to the table browned and bubbling, has the essence of a creamy spinach dip, but with the added luxury of being generously packed with succulent crab meat. It has a deep, savory flavor and is delightfully creamy without being heavy or overly rich. Serve it with a variety of crisp vegetables, crackers or baguette slices.

Make Ahead: The dip may be made up to 1 day ahead before baking. Increase the cooking time if placing in the oven chilled.

8 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-12 servings

  • 1 tablespoon extra-virgin olive oil, plus more for the baking dish
  • One (10-ounce) package frozen chopped spinach, defrosted
  • 2 tablespoons all-purpose flour
  • 3/4 cup low-fat milk
  • 1 stalk celery, finely diced
  • 1/4 cup finely diced shallot (about 2 medium shallots)
  • 1 clove garlic, minced or finely grated
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces cream cheese
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup (1 1/2 ounces) grated Parmesan cheese
  • 12 ounces lump crab meat, drained and picked over to remove any cartilage


Preheat the oven to 400 degrees with the rack in the middle. Lightly oil a shallow 1-quart baking dish.

Place the spinach in a colander or fine-mesh strainer and, using your hands, squeeze out as much water as you can. In a small bowl, whisk the flour into the milk until dissolved.

In a medium skillet over medium heat, heat 1 tablespoon oil until shimmering. Add the celery and shallot and cook, stirring, until softened but not brown, 2 to 3 minutes. Add the garlic, paprika, salt and pepper and cook, stirring, until aromatic, 30 seconds more. Stir in the milk mixture and cook, whisking constantly, until the mixture thickens and comes to a gentle boil.

Add the cream cheese and cook, whisking frequently, until the cheese has melted. Remove from the heat. Stir in the mustard, Worcestershire sauce and half of the Parmesan. Add the spinach and crab and stir until everything is combined. Transfer the mixture to the baking dish, sprinkle with the remaining Parmesan, and bake for about 25 minutes, until bubbling and browned on top. Let rest for about 5 minutes before serving.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Olga Massov.

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