Prep
10 Minutes
Total
35 Minutes
Yield
4 Servings
Ingredients
Dip
6 Oz
Heron Point Jumbo Lump Crab Meat
4 Oz
Frozen Spinach, thawed & drained
4 Oz
Cream Cheese, soft
1/3 Cup
Mayonnaise
1/3 Cup
Parmesan cheese, shredded
1/3 Cup
Sweet Onion, finely chopped
1/2 Tsp
Worcestershire Sauce
1 Tsp
Fresh Lemon Juice
1/2 Tsp
Horseradish
Unseasoned breadcrumbs
Freshly ground pepper
Instructions
- Preheat oven to 350°F
- In a large mixing bowl combine crab, spinach, cream cheese, mayonnaise, parmesan, onion, Worcestershire sauce, lemon juice and Horseradish until combined
- Place mixture into a large cast iron casserole pan, top with breadcrumbs and ground pepper
- Bake for 20 minutes
- Increase oven temperature to 400F and bake another 5 minutes
Crab & Spinach Dip – 6 oz
Ingredients
Dip
6 Oz
Heron Point Jumbo Lump Crab Meat
4 Oz
Frozen Spinach, thawed & drained
4 Oz
Cream Cheese, soft
1/3 Cup
Mayonnaise
1/3 Cup
Parmesan cheese, shredded
1/3 Cup
Sweet Onion, finely chopped
1/2 Tsp
Worcestershire Sauce
1 Tsp
Fresh Lemon Juice
1/2 Tsp
Horseradish
Unseasoned breadcrumbs
Freshly ground pepper
Instructions
- Preheat oven to 350°F
- In a large mixing bowl combine crab, spinach, cream cheese, mayonnaise, parmesan, onion, Worcestershire sauce, lemon juice and Horseradish until combined
- Place mixture into a large cast iron casserole pan, top with breadcrumbs and ground pepper
- Bake for 20 minutes
- Increase oven temperature to 400F and bake another 5 minutes
