Spinach-Artichoke-Crab Casserole

8 servings Prep: 15 m Cook: 25 m Total: 40 m Beginner
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This is a wonderful party or wedding dip with crabmeat, spinach, artichoke hearts, and cream cheese. Serve in a hollowed-out sourdough bread bowl with chips or miniature bread pieces for a crowd-pleasing appetizer.

Ingredients

8 servings
  • 1 stick butter
  • 2 packages spinach, frozen and chopped
  • 1 large can artichokes
  • 6 oz cream cheese
  • 2 small cans crabmeat
  • 1 pint sour cream
  • 1/2 cup onion, chopped
  • 1/2 cup Parmesan Cheese
  • salt and pepper to taste

Step-by-Step Instructions

  1. Cook spinach as directed. Drain well, squeezing out excess moisture.
  2. Drain and chop artichokes.
  3. Place drained spinach back in pan with cream cheese and mix well until cream cheese is melted and incorporated.
  4. Sauté onions in butter until soft and translucent, about 5 minutes.
  5. Mix together all ingredients (spinach mixture, sautéed onions with butter, artichokes, crabmeat, sour cream, and most of the Parmesan) and place into casserole dish, setting aside enough cheese to sprinkle on top.
  6. Bake at 350 degrees for 20 to 30 minutes until hot and bubbly.

Common Problems and Solutions

Q: Why is my dip watery?

A: Make sure to thoroughly drain and squeeze the spinach—frozen spinach holds a lot of water. Also drain the artichokes and crabmeat well before mixing.

Q: Can I make this ahead of time?

A: Yes! Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if starting from cold.

Tips and Techniques

For the best texture, squeeze the thawed spinach in a clean kitchen towel to remove as much moisture as possible. You can also use fresh lump crabmeat instead of canned for a more luxurious version.

Ingredient Substitutions

  • crabmeat: cooked crawfish tails or chopped cooked shrimp
  • frozen spinach: fresh spinach
  • canned artichokes: frozen artichoke hearts

Equipment Needed

  • 9x13 inch casserole dish or similar baking dish
  • Large mixing bowl
  • Skillet for sautéing onions