Pappadeaux Crab and Spinach Dip Recipe

If you’ve ever been to Pappadeaux Seafood Kitchen, you know they serve some of the most delicious Cajun cuisine around. One of my all-time favorite appetizers on their menu is the creamy, dreamy crab and spinach dip. With its rich, decadent flavors and smooth, melting texture, this dip is truly hard to resist! 

I’ve tried many recipes attempting to recreate this iconic dip at home, but none seem to truly match the mouthwatering flavors or luxurious creaminess of the original. After enjoying it so many times at the restaurant, I’m determined to finally crack the code and develop the perfect copycat recipe. I want to do justice to all the rich, indulgent flavors that make this crab and spinach dip one of Pappadeaux’s most popular starters. My quest to recreate restaurant perfection starts today in my own kitchen!

Why Love This Recipe?

There are several reasons to love this Crab and Spinach Dip recipe:

Rich and Creamy Texture: The combination of cream cheese, sour cream, and shredded parmesan creates a luxuriously creamy base for the dip.

Flavorful Seafood Twist: The sautéed lump crab meat adds a delicious seafood flavor, elevating the dip and making it a standout appetizer.

Balanced Seasonings: The carefully crafted seasoning blend, including garlic, black pepper, and herb seasoning, ensures a well-balanced and flavorful taste.

Versatility: This dip is versatile and pairs well with various dippables such as crackers, bread, or fresh vegetables, making it suitable for different occasions.

Easy Preparation: The step-by-step instructions provide a clear and straightforward guide, making it easy to prepare, even for those with limited cooking experience.

Baked Perfection: Baking the dip with a topping of parmesan cheese and breadcrumbs adds a delightful golden brown crust, enhancing both texture and flavor.

Overview of the Ingredients You’ll Need

To make this delicious crab and spinach dip, the key ingredients I’ll need are: 

Lump crab meat: This provides sweet, succulent chunks of crab that give the dip its signature seafood flavor. Fresh lump crab is the best choice for texture and taste.

Sour cream: The sour cream adds a tangy creaminess and helps make the dip smooth and lush. I prefer full-fat sour cream for the richness. 

Cream cheese: The cream cheese provides an ultra-velvety base and melty texture when baked. Full-fat cream cheese is ideal.

Fresh or frozen spinach: The spinach gives the dip color and contributes an earthy, slightly mineral-y flavor. I like using frozen chopped spinach for convenience. 

Salt and black pepper: This seasoning forms the simple base that brings out the flavors of the other ingredients.

Minced garlic: The garlic provides a lovely background note of aromatic flavor.

Salted butter: The butter helps cook the vegetables and also enriches the dip.

Garlic and herb seasoning: This adds another layer of flavor complexity.

Shredded parmesan: The sharp parm gives the dip nuttiness and a hit of savory-salty flavor. 

Breadcrumbs and grated parmesan for topping: This makes a crispy, golden baked topping.

Kitchen Tools That You’ll Need

• Large Pot
• Pan
• Baking Dish
• Mixing Bowls
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Cheese Grater
• Oven
• Knife
• Cutting Board

How To Make Pappadeaux Crab and Spinach Dip

Step 01: Prepare Seasonings

To start, I mixed together all of the seasonings and set them aside for later. Next, I sautéed the lump crab meat in 2 tbsp of butter and half of the seasoning mixture. I set the seasoned crab meat aside.

Step 02: Sauté Crab Meat

In a large pot, I melted 2 tbsp of butter and added the spinach and garlic, cooking until the spinach was wilted. Then, I stirred in the cream cheese until creamy followed by the sour cream, also stirring until well combined.

Step 03: Prepare Spinach and Creamy Base

Next, I added the other half of the seasoning mixture and gave it a good stir. After that, I added the crab meat and gently folded it in. To thicken up the dip, I added the shredded parmesan a little at a time, stirring until the dip reached my desired creamy consistency.

Step 04: Combine and Bake

I transferred the dip into a baking dish. To finish it off, I topped the dip with the parmesan cheese and breadcrumbs. I baked it at 350 degrees Fahrenheit for 10-15 minutes until it was hot and bubbly.

And that’s it! This crab and spinach dip turned out fantastic. The flavors blend together beautifully, and it will be a huge hit at my upcoming party. I can’t wait for everyone to try this creamy, seafood appetizer!

Expert Tips

Here are my expert tips for success when making this crab and spinach dip recipe:

• Use high-quality lump crab meat. Splurge on fresh crab rather than imitation or canned for the best texture and flavor. Carefully pick through the crab to remove any bits of shell or cartilage.
• Wilt the spinach thoroughly. Make sure to cook the spinach until completely wilted and moisture has evaporated to prevent the dip from becoming watery.
• Allow cream cheese to come to room temperature. This helps it blend smoothly into the other ingredients when mixing the dip together.
• Avoid overmixing. Once all ingredients are incorporated, mix just until combined to keep the texture light. Overmixing can make the dip dense and rubbery.

Variations

Here are some recipe variation ideas to put your own spin on this classic crab and spinach dip:

• Use different cheeses – Try substituting the Parmesan with shredded cheddar, Monterey Jack, or a Mexican blend. You can also use all cream cheese for an ultra-rich dip.
• Add other vegetables – For extra color and flavor, sauté onions, red bell peppers, or artichoke hearts along with the spinach.
• Use additional herbs – Mix up the herbs by adding oregano, basil, dill, or cilantro. Herbes de Provence spice blend is also delicious.
• Spice it up – For extra heat, incorporate chopped jalapeños, cayenne pepper, or Cajun seasoning into the dip.
• Swap the seafood – Instead of crab, try using cooked shrimp, lobster, or crawfish meat. The flavors will be different but still delicious.
• Go low-carb – Serve the dip with celery sticks, bell pepper slices, or other low-carb veggies instead of crackers or bread.

Serving Suggestions

• Crackers: Ritz, saltine, and Triscuits offer a classic crunch and salty flavor that complements the rich and creamy dip.
• Bread: Baguette, sourdough, and pita provide a sturdy base for scooping up the dip with a soft and flavorful bite.
• Vegetables: Celery, carrots, and cucumbers bring a refreshing and healthy option, adding a nice crunch to balance the dip’s richness.
• Chips: Tortilla, potato, and pita chips add a fun and flavorful element with a nice salty and crunchy bite.

How to Store Leftover Crab and Spinach Dip

To store leftovers:

• Allow the dip to cool completely first before storing.
• Transfer to an airtight container. I like using plastic containers or jars with tight-fitting lids.
• Make sure to smooth the top evenly and pack the dip down into the container to minimize air pockets. This helps prevent drying out.
• Cover and refrigerate for up to 4 days.

How to Reheat Leftover Crab and Spinach Dip

To reheat leftovers:

• For a creamier texture, I recommend reheating the dip slowly on the stove. Transfer the dip to a small saucepan over medium-low heat.
• Stir frequently until heated through, 5-10 minutes. Add a splash of milk or cream if the dip seems too thick.
• Alternatively, you can bake the dip. Transfer to a casserole dish and cover with foil. Bake at 325 F for 20-25 minutes until hot and bubbly, stirring halfway.
• For quicker reheating, heat individual portions in the microwave at 50% power, stirring every 30 seconds, until hot.
• Only reheat the amount you plan to eat. Refrigerate and reheat any remaining leftovers.
• You can add extra toppings like shredded cheese, chopped green onions, or diced tomatoes when reheating to give leftovers more fresh flavor.
• Discard any dip that has been refrigerated for more than 4 days.

Frequently Asked Questions

Here are some common FAQs answers about this Pappadeaux’s famous crab and spinach dip recipe:

What is the Pappadeaux Crab and Spinach Dip recipe?

The Pappadeaux Crab and Spinach Dip is a popular appetizer known for its creamy texture, lump crab meat, and flavorful combination of spinach and cheese.

What are the main ingredients in Pappadeaux’s crab and spinach dip?

The main ingredients are lump crab meat, spinach, cream cheese, sour cream, parmesan cheese, garlic, and seasonings like lemon, salt, pepper, and Cajun spices.

How do you make the crab and spinach dip creamy and smooth?

Combining cream cheese, sour cream, and parmesan creates a rich, velvety texture. Allowing the cream cheese to soften to room temperature before mixing also helps achieve a smooth dip.

What can I serve the hot crab and spinach dip with?

Serve it with crackers, bread slices, chips, or raw vegetables. Parmesan crostini goes well with it. You can also stuff it into phyllo cups or mushrooms.

Can I prepare it in advance?

Yes, you can assemble the dip up to a day ahead, refrigerate it, and bake just before serving. It can also be stored in the fridge for up to 4 days.

How long and at what temperature do you bake the crab and spinach dip?

Bake at 350°F for 10-15 minutes until hot and bubbly. Do not overbake, as it can dry out the dip.