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1 tablespoon olive oil or butter
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1/2 pound small shrimp, peeled, deveined, and chopped
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1/2 cup lump crab meat (fresh or canned, drained)
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2 cloves garlic, minced
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4 cups fresh spinach, roughly chopped (or 1 cup frozen spinach, thawed and drained)
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8 oz (225g) cream cheese, softened
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1/2 cup sour cream
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1/4 cup mayonnaise
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1/2 cup grated Parmesan cheese
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1/2 cup shredded mozzarella cheese
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1 teaspoon Old Bay seasoning (or paprika + pinch of cayenne)
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Salt and pepper, to taste
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Juice of 1/2 lemon (optional, for brightness)
Preparation
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Cook the shrimp:
Heat oil or butter in a skillet over medium heat. Add chopped shrimp and cook for 2–3 minutes until just pink. Add garlic and cook for 1 more minute. Remove from heat. -
Wilt the spinach:
In the same skillet, add chopped spinach and cook until wilted (or skip if using pre-cooked frozen spinach). Drain excess moisture well. -
Make the creamy base:
In a large bowl, combine cream cheese, sour cream, mayonnaise, Parmesan, and seasoning. Stir until smooth and well-blended. -
Mix everything together:
Add cooked shrimp, crab meat, spinach, and lemon juice to the cream cheese mixture. Fold gently to combine. -
Bake the dip:
Transfer mixture to an oven-safe baking dish. Top with mozzarella and a sprinkle of extra Parmesan.
Bake at 375°F (190°C) for 20–25 minutes, or until bubbly and golden on top. -
Optional broil:
Broil for an additional 2–3 minutes for a browned, bubbly crust. Watch closely to avoid burning.
Serving and Storage Tips
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Serve warm, straight from the oven with toasted baguette slices, tortilla chips, pita wedges, or fresh veggies.
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Garnish with chopped parsley, lemon zest, or a light drizzle of olive oil for added elegance.
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Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.
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Avoid freezing — the texture may change due to the creamy base.
Variants
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Make it spicy: Add diced jalapeños, red pepper flakes, or a splash of hot sauce for a kick.
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Add cheese variety: Try fontina, Gruyère, or cheddar in place of mozzarella for a new flavor.
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Low-carb version: Serve with cucumber slices, celery, or baked cheese crisps instead of bread.
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No shrimp? Replace with cooked scallops or more crab for a pure shellfish version.
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Lighter option: Use Greek yogurt instead of sour cream and light cream cheese.
FAQ
Q: Can I use canned shrimp or imitation crab?
A: Yes, but for best flavor and texture, fresh or frozen shrimp and real lump crab are recommended.
Q: Can I make this dip ahead of time?
A: Absolutely! Assemble it ahead and refrigerate. Just bake before serving — you may need to add 5–10 minutes to the baking time if cold.
Q: Is this dip gluten-free?
A: The dip itself is gluten-free, but make sure to serve with gluten-free dippers if needed.
Q: What’s the best dish to bake it in?
A: Any shallow ceramic or glass baking dish works well. Cast iron skillets also make for a rustic and beautiful presentation.
Q: Can I double the recipe?
A: Yes — just use a larger baking dish and add a few extra minutes to the cooking time to ensure even heating.
