Crab & Spinach Dip - 16 oz

Prep

20 Minutes

Total

45 Minutes

Yield

8 Servings

Ingredients

Dip

  • 16 Oz Heron Point Crab Meat
  • 10 Oz Frozen Spinach, thawed & drained
  • 8 Oz Cream Cheese, soft
  • 1 Cup Mayonnaise
  • 1 Cup Parmesan cheese, shredded
  • 1 Cup Sweet Onion, finely chopped
  • 2 Tsp Worcestershire Sauce
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tsp Horseradish
  • Unseasoned breadcrumbs
  • Freshly ground pepper

To Serve

  • Serve with toasted baguette crostini

*For 6 oz. retail can users, please see our scaled recipe below.

Instructions

  1. Preheat oven to 350°F
  2. In a large mixing bowl combine crab, spinach, cream cheese, mayonnaise, parmesan, onion, Worcestershire sauce, lemon juice and Horseradish until combined
  3. Place mixture into a large cast iron casserole pan, top with breadcrumbs and ground pepper
  4. Bake for 20 minutes
  5. Increase oven temperature to 400F and bake another 5 minutes