There’s something about this dish that makes it a hit at any party. I haven’t met a person yet, despite those with seafood allergies, of course, who wouldn’t rave about it. You don’t believe me? Check it out yourself.
You will need:
- 1 large cooked Dungeness crab, cleaned (about 6-8 oz crab meat)
- 1 8oz package of cream cheese, at room temperature
- 2 medium garlic cloves, minced
- A large handful of spinach leaves
- ½ tsp Worcestershire sauce
- 2-3 Tbsp mayonnaise
- A pinch of black pepper
- ¼-1/3 cup finely grated parmigiano reggiano
Preheat the oven to 425 F.
Blanch spinach in boiling water for about 10 seconds and transfer to a bowl with cold water. Take out and gently squeeze out as much water as you can with your hands. Wrap in a paper towel and squeeze carefully once again. Unwrap and coarsely chop.
Combine all the ingredients, but the crab meat, in a bowl and stir well. Add the crab meat and stir gently in order not to break the lumps. Transfer the dip to a baking dish and even out the top with a spatula.
Put into the oven and bake for about 10 minutes or until the dip becomes bubbly and the top turns golden brown. If the top stays pale, switch the oven to broiler mode for the last couple of minutes.
Let rest about 5 minutes and serve with crackers or thinly sliced toasted bread.
You can replace spinach with quartered cooked/canned artichokes hearts or bottoms. Or make a dip with both spinach and artichokes with or without crab meat. I myself love the light acidic touch artichokes give to this dip, but since some of my friends either don’t like or are allergic to artichokes, I usually skip them in my recipe.
I LOVE everything about this dip!! Tania, what a fantastic recipe - itching to try it out ASAP. Going shopping now, - for artichokes and crab. Tell ya later if I succeeded.
Posted by: Olga | Monday, January 14, 2013 at 01:01 AM