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

How to Make Lump Crabmeat & Spinach Au Gratin


  1. Preheat oven 350° F.

    Microwave spinach according to package directions. Drain liquid, squeeze some excess liquid and set aside.
  2. Melt butter in a medium skillet and sauté crab meat about 3-4 minutes over medium heat being careful not to break up crab meat.
  3. Gently remove crab with slotted spoon and set aside for later. Leave the liquid in the skillet.
  4. In 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.
  5. Add Half and Half and seasonings, stir continuously over medium heat until the mixture begins to boil. Remove from heat immediately.
  6. Gently fold in the spinach first. Taste for seasonings and adjust if needed. Then fold in the crab meat.
  7. Pour 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.
  8. Sprinkle with parsley or chives if desired. Serve piping hot with crusty garlic bread slices.

Printable Recipe Card

About Lump Crabmeat & Spinach Au Gratin

Main Ingredient: Seafood
Regional Style: Cajun/Creole

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