Are you looking for a delicious appetizer that will be the talk of the party?
Look no further than the Pappadeaux Crab and Spinach Dip Recipe! This creamy dip is full of rich flavors from the crab, spinach, and cheese that make it an irresistible appetizer.
It’s perfect for any occasion, from game day gatherings to family dinners. Plus, it’s easy to make and can be prepared in just a few minutes.
What is Pappadeaux Crab and Spinach Dip?
Pappadeaux is a restaurant chain known for its flavorful seafood dishes. One of their most popular appetizers is the Crab and Spinach Dip, which is a creamy blend of spinach, crab meat, and various cheeses.
Pappadeaux Crab and Spinach Dip is a creamy, cheesy dip that is full of flavor. The combination of seafood and spinach creates a delicious dip that is sure to please even the pickiest of eaters. This dip is great for parties, game day gatherings, or as an appetizer for a family meal.
Why You’ll Love this Pappadeaux Crab and Spinach Dip?
This Pappadeaux Crab and Spinach Dip Recipe is easy to make and can be prepared in just a few minutes. The combination of crab, spinach, and cheese creates a creamy and delicious dip that is sure to be a hit with guests.
This dip is also very versatile and can be served with crackers, chips, or vegetables. Plus, it’s a great way to use up any leftover crab meat that you may have.
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The Ingredients
To make this Pappadeaux Crab and Spinach Dip, you will need the following ingredients:
Shrimp: This is the main protein in the dip and adds a delicious seafood flavor.
Spinach: The star of the dish, make sure to use fresh spinach to get the best results.
Crab meat: You can use either lump or claw crab meat, fresh is best for optimal flavor.
Lemons: You’ll need both the juice and zest of lemons to add a tangy flavor.
Red pepper flakes: Just a hint is enough to give this dip a little heat.
Cream cheese: This will help make the dip creamy and thick.
Flour: All-purpose flour will be used for thickening the sauce.
Yellow onion: Gives a nice flavor and texture to the dip when sautéed.
Butter: Used for sautéing the onions and adding richness to the dip.
Half and half (or whole milk): This will add richness to the dip, but you can use whole milk if preferred.
Parmesan cheese: Freshly grated parmesan will give this dip an extra boost of flavor.
Mozzarella cheese: Shredded mozzarella will make the dip gooey and delicious.
Fresh parsley: Adds freshness and color as a garnish.
Garlic paste or minced garlic: Freshly minced garlic or high-quality paste will give this dip a strong garlic flavor.
Better than bouillon chicken base: For an extra boost of flavor, you can add this to enhance the chicken flavor in the dish.
Seasonings: Use salt, pepper, garlic powder, onion powder, and cajun seasoning to taste for additional flavor.
Baguette or tortilla chips: These are the perfect dippers for this dip, but you can also use your favorite crackers or vegetables.
Directions
Step 1: Preheat oven:
Preheat your oven to 375°F.
Step 2: Prepare the ingredients:
Clean, peel, and devein the shrimp. Drain any excess liquid from the crab meat. Clean and chop the spinach. Juice and zest the lemons.
Step 3: Melt butter:
In a Dutch oven or large pot, melt butter over medium-high heat.
Step 4: Sauté onions:
Add in diced yellow onion and cook until translucent.
Step 5: Add garlic:
Stir in the garlic paste or minced garlic and cook until fragrant.
Step 6: Create a roux:
Sprinkle flour over the butter and onion mixture, stirring to create a roux. Cook for about a minute.
Step 7: Add half and half:
Gradually add half and half or whole milk, stirring constantly to avoid lumps.
Step 8: Season the sauce:
Once the mixture begins to thicken, add in lemon juice and zest, red pepper flakes, chicken base (if using), salt, pepper, garlic powder, onion powder, and cajun seasoning (to taste).
Step 9: Stir in cream cheese:
Add in the cream cheese and stir until fully melted and incorporated into the sauce.
Step 10: Add cheeses:
Stir in shredded parmesan and mozzarella cheeses until melted.
Step 11: Fold in seafood and spinach:
Gently fold in the shrimp, drained crab meat, and chopped spinach. Cook on low heat until seafood is fully cooked and spinach is wilted.
Step 12: Bake:
Transfer the mixture to a baking dish and bake for 15-20 minutes or until bubbly and golden brown on top.
Notes
• To make this dip even creamier, you can add 1/4 cup of heavy cream.
• You can substitute canned crab meat for fresh crab meat, if desired.
• For a spicier dip, you can add more cayenne pepper.
• To make this dip vegan, you can use vegan cream cheese and vegan mayonnaise.
• You can also add cooked shrimp to the dip for an extra seafood flavor.
• To make the dip extra cheesy, you can add additional cheddar cheese.
Storage Tips
This Pappadeaux Crab and Spinach Dip can be stored in an airtight container in the refrigerator for up to three days.
To reheat, place the dip in an oven-safe dish and bake in a preheated oven at 350°F for 10 minutes, or until the dip is heated through.
Nutrition Information
This Pappadeaux Crab and Spinach Dip Recipe is high in protein and calcium. It is also high in fat and sodium, so it should be enjoyed in moderation.
Serving Suggestions
This Pappadeaux Crab and Spinach Dip can be served with a variety of crackers, chips, or vegetables. It is also delicious with toasted bread or served over a bed of lettuce. Here are some other serving suggestions:
• Serve the dip with a side of roasted vegetables.
• Spread the dip over crostini and top with fresh tomatoes.
• Top the dip with chopped tomato and parsley for a colorful presentation.
• Serve the dip with homemade pita chips for a crunchy twist.
• Use the dip to top a toasted baguette for a delicious appetizer.
What other substitute can I use in pappadeaux crab and spinach dip?
If you don’t have any crab meat on hand, there are a few other ingredients you can use in this Pappadeaux Crab and Spinach Dip:
• Canned tuna: Canned tuna is a great substitute for crab meat. It has a mild flavor that pairs well with the other ingredients in the dip.
• Shrimp: Cooked shrimp is a great substitute for crab meat. It has a sweet flavor and a nice texture that works well with the other ingredients.
• Canned salmon: Canned salmon is a great alternative to crab meat. It has a rich flavor and a nice texture that pairs well with the other ingredients.
• Artichoke hearts: Artichoke hearts are a great substitute for crab meat. They have a slightly sweet flavor and a nice texture that pairs nicely with the other ingredients.
• Smoked salmon: Smoked salmon is a great alternative to crab meat. It has a smoky flavor and a nice texture that pairs well with the other ingredients.
Equipment
- Dutch oven
Ingredients
- 16 oz crab meat lump or claw, preferably fresh
- 2 lbs large shrimp cleaned, peeled, and deveined
- 2-4 tbsps flour all-purpose, for thickening
- 2 lemons juiced and zested
- Red pepper flakes to taste, for a hint of heat
- 20-24 oz fresh spinach cleaned and chopped
- 8 oz cream cheese softened
- 6 tbsps butter unsalted, for sautéing
- 4 cups half and half or whole milk for a creamier texture
- Fresh parsley to taste, for garnish
- 1 diced yellow onion medium-sized
- 4 cups shredded mozzarella part-skim or whole, for gooey goodness
- 4 cups shredded parmesan cheese freshly grated for optimal flavor
- 2 tbsps better than bouillon chicken base optional, for enhanced chicken flavor
- Salt pepper, garlic powder, onion powder, cajun seasoning (to taste, for seasoning)
- 2 tbsps garlic paste or minced garlic freshly minced or high-quality paste
- Baguette or tortilla chips for serving, choose your favorite type
Instructions
- In a Dutch oven, melt butter over medium-high heat and add diced yellow onion. Cook until onions are translucent.
- Add in garlic paste or minced garlic and cook until fragrant.
- Add in flour and stir to create a roux.
- Gradually add half and half or whole milk, stirring constantly to avoid lumps.
- Once the sauce begins to thicken, add in lemon juice and zest, red pepper flakes, chicken base (if using), salt, pepper, garlic powder, onion powder, and cajun seasoning (to taste).
- Stir in cream cheese until melted and fully incorporated.
- Add in shredded parmesan and mozzarella cheeses, stirring until melted.
- Carefully fold in the shrimp, crab meat, and chopped spinach.
- Cook on low heat until seafood is fully cooked and spinach is wilted.
- Serve hot with baguette or tortilla chips for dipping.
Notes
Nutrition
Frequently Asked Questions
What type of crab meat should I use for this dip?
You can use cooked and shredded crab meat or canned crab meat for this dip.
Can I make this dip vegan?
A3. Yes, you can make this dip vegan by using vegan cream cheese and vegan mayonnaise.
Can I add cooked shrimp to the dip?
Yes, you can add cooked shrimp to the dip for an extra seafood flavor.
What can I serve this dip with?
This dip can be served with a variety of crackers, chips, or vegetables. It is also delicious with toasted bread or served over a bed of lettuce.
Can I make this dip spicier?
Yes, you can make this dip spicier by adding additional cayenne pepper.
Can I add additional cheese to the dip?
Yes, you can add additional cheddar cheese to the dip to make it extra cheesy.
Conclusion
The Pappadeaux Crab and Spinach Dip Recipe is a delicious and easy appetizer that can be prepared in just a few minutes. The combination of crab, spinach, and cheese creates a creamy and delicious dip that is sure to be a hit with guests.
Plus, it’s a great way to use up any leftover crab meat that you may have. Serve this dip with crackers, chips, or vegetables for a delicious and satisfying appetizer.