Lump Crabmeat & Spinach Au Gratin

Donna Graffagnino


This is my version of Pappadeaux's famous dip. It's To Die For!

★★★★☆ 7 votes
20 Min
20 Min


1 bag(s)
16 oz frozen or 24 oz fresh chopped spinach
1/2 c
1 lb
lump crabmeat, picked through for shells
1 Tbsp
all purpose flour
4 oz
mozzarella cheese, shredded or cubed
4 oz
onion & chive philadelphia cream cheese
3/4 c
half and half
1 Tbsp
sherry (cooking sherry ok)
1 tsp
1/2 tsp
white pepper
1/4 tsp
cayenne pepper, or more to taste
1 c
cheddar cheese, shredded
minced parsley or chives for garnish


1Preheat oven 350° F.

Microwave spinach according to package directions. Drain liquid, squeeze some excess liquid and set aside.
2Melt butter in a medium skillet and sauté crab meat about 3-4 minutes over medium heat being careful not to break up crab meat.
3Gently remove crab with slotted spoon and set aside for later. Leave the liquid in the skillet.
4In the same skillet stir in the flour and cook on low heat until well blended. Add Mozzarella, cream cheese, and sherry, stir over low heat until cheeses are completely melted.
5Add Half and Half and seasonings, stir continuously over medium heat until the mixture begins to boil. Remove from heat immediately.
6Gently fold in the spinach first. Taste for seasonings and adjust if needed. Then fold in the crab meat.
7Pour into a 9” x 9” shallow casserole dish or 6 individual ramekins. Sprinkle shredded cheese on top and bake for 10 minutes or until cheese is melted.
8Sprinkle with parsley or chives if desired. Serve piping hot with crusty garlic bread slices.

About Lump Crabmeat & Spinach Au Gratin

Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tags: Quick & Easy, For Kids, Healthy