If you’ve ever had the crab and spinach dip at Pappadeaux Seafood Kitchen, then you know it’s one of the stars of the menu. Hot, cheesy, and packed with crab flavor, it’s the kind of appetizer that gets devoured before dinner even starts.
This Pappadeaux-inspired Crab and Spinach Dip recipe brings all that restaurant-level richness right to your home kitchen — and it’s surprisingly easy to make.
With real lump crab meat, sautéed spinach, a trio of melty cheeses, and just the right blend of seasoning, this dip is indulgent, satisfying, and perfect for sharing (or not!).
Why You’ll Love This Recipe
This dip is ultra-creamy, full of savory seafood flavor, and designed for dipping, scooping, and going back for seconds. The crab is tender, the spinach adds a pop of freshness, and the gooey cheese pulls everything together in one perfect bite.
Best of all, it bakes up in just one dish and comes out bubbling, golden, and ready to serve with crackers, toasted baguette, or tortilla chips.
Whether you’re entertaining or just making something special for yourself, this dish delivers every single time.
What You’ll Need
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ small yellow onion, finely chopped
- 4 oz fresh spinach (or ½ cup frozen, thawed and squeezed dry)
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tsp lemon juice
- ½ tsp Old Bay seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup shredded Monterey Jack cheese
- 8 oz lump crab meat (drained if canned)
- Optional: parsley, lemon wedges, hot sauce
Pro Tips
- Use fresh lump crab meat if possible — it adds the best texture and taste.
- Squeeze the spinach dry if using frozen to avoid watery dip.
- Don’t overbake — pull the dip when it’s bubbling and golden so it stays creamy.
- Make it spicy with a few dashes of hot sauce or cayenne pepper.
- Serve it hot — this dip is best enjoyed warm and gooey straight from the oven.
Tools You’ll Need
- Medium skillet or sauté pan
- Mixing bowls
- Rubber spatula or wooden spoon
- Oven-safe baking dish or cast iron skillet
- Measuring cups and spoons
- Serving platter or tray
Substitutions & Variations
- Crab alternatives: Use imitation crab or shrimp if needed.
- No spinach? Try kale or omit it entirely for a crab-only version.
- Lighter version: Swap Greek yogurt for sour cream and use reduced-fat cheese.
- Add heat: Mix in diced jalapeños or a pinch of red pepper flakes.
- Top with breadcrumbs: For a crispy finish, sprinkle panko over the top before baking.
Make Ahead Tips
You can mix the dip ingredients up to 24 hours in advance and refrigerate. Bake just before serving. Leftover dip can be reheated in the microwave or oven until warm and bubbly.
Instructions
1. Sauté Onion, Garlic & Spinach
Heat olive oil in a skillet over medium heat. Add onion and garlic, cook until soft and fragrant (about 2–3 minutes). Add spinach and cook until wilted. Remove from heat and let cool slightly.
2. Mix the Cream Base
In a large bowl, mix softened cream cheese, sour cream, mayonnaise, lemon juice, Old Bay, salt, and pepper until smooth.
3. Add Cheese, Spinach & Crab
Stir in mozzarella, Parmesan, Monterey Jack, cooked spinach mixture, and crab meat. Fold everything gently to combine.
4. Bake
Transfer dip to a greased baking dish or cast iron skillet. Smooth the top and bake at 375°F for 20–25 minutes, or until hot and golden.
5. Serve Hot
Remove from oven, garnish with parsley or lemon wedges if desired, and serve hot with toasted bread, crackers, or chips.
Leftovers & Storage
Store leftover dip in an airtight container in the fridge for up to 3 days.
Reheat gently in the oven or microwave until warmed through. It may thicken slightly but will still be delicious.
Recipe FAQs
1. Can I use canned crab meat?
Yes! Just drain it well and gently fold it in to keep the texture intact. Lump crab is best for that “restaurant feel.”
2. Is this gluten-free?
The dip itself is gluten-free. Just be sure to serve with gluten-free dippers or veggies.
3. Can I freeze this dip?
It’s best served fresh, but you can freeze it before baking. Thaw in the fridge overnight and bake as directed.
4. What should I serve with it?
Toasted baguette slices, crackers, tortilla chips, or even fresh veggie sticks work great.
The Final Scoop
This Pappadeaux Crab and Spinach Dip is everything you want in a hot appetizer — creamy, cheesy, and packed with seafood flavor.
Whether you’re serving it at a party, holiday dinner, or quiet night at home, it’s the kind of dish that disappears fast.
Try it out and tell me what you dipped — or if you added your own twist!