Crab Spinach Artichoke (Print Version)
# Ingredients:
→ Vegetables
01 -
Green onions, finely chopped
02 -
Artichoke hearts, diced into small pieces
03 -
Thawed frozen spinach, squeezed dry
→ Cheeses
04 -
Softened cream cheese, full-fat preferred
05 -
Freshly shredded Parmesan cheese
06 -
Mozzarella cheese, freshly shredded, split for use
→ Proteins
07 -
Lump crab meat, shells picked out
→ Condiments and Spices
08 -
Full-fat sour cream
09 -
Mayonnaise (Kewpie is a great choice)
10 -
Garlic powder
11 -
Red pepper flakes if you like a little heat
12 -
Salt and black pepper to season
# Instructions:
01 -
Set your oven to 350°F and lightly grease a casserole dish that's about 10.5x7.5 inches or a 9x9 pan.
02 -
If your frozen spinach isn't ready, use the microwave in 30-second bursts to thaw. Squeeze out the water using a towel or cheesecloth.
03 -
Dice artichoke hearts into smaller pieces and chop green onions very finely.
04 -
In a large mixing bowl, beat together mayonnaise, sour cream, and softened cream cheese until smooth. Stir in spinach, artichokes, green onions, garlic powder, red pepper flakes, Parmesan, ¾ cup of mozzarella, crab meat, and your preferred amount of salt and pepper. Break up spinach clumps as needed. Mix gently.
05 -
Spread the combined mixture into the greased casserole dish. Sprinkle the rest of the shredded mozzarella on top.
06 -
Bake for 20-25 minutes until you see a golden edge forming. Then broil for a few minutes, 2-5 max, until the top is bubbly and lightly browned. Keep an eye out to avoid burning.
07 -
This dish is best served hot with a side of crostini, crackers, or sliced baguette for dipping.
# Notes:
01 -
Make sure cream cheese has softened first so it blends smoothly with the mayonnaise and sour cream.
02 -
Double-check lump crab meat for bits of shell before mixing.
03 -
For better texture and taste, grate the cheese yourself instead of using pre-shredded.