Crab and Spinach Dip with Shrimp (Pappadeaux Copycat Recipe)

Spinach and crab dip recipe with shrimp is a decadent seafood dip that is sure to be a hit at your next big party.

This is one of those appetizers that never gets tiresome and your friends and family will request this any chance they get. Serve this dip at your next holiday party, graduation celebration, or company event.

With the holidays being right around the corner, I had to make a copycat version of Pappadeaux crab and spinach dip. Here is my imitation of this hot crab and spinach dip with added shrimp.

Why You’ll Love Spinach and Crab Dip

• Perfect party dip – This decadent seafood dip is perfect to serve during the holidays or anytime you’re looking for a tasty party dip. Lump crab meat, shrimp, spinach, cheese and a few seasonings are all you need.
• Quick and easy to make – Want a gourmet dip made in under an hour? This creamy Cajun dish only takes 30 minutes to make and is delicious.
• A big hit – Seafood lovers are sure to love this savory dip. Served with crispy baguette bread, it’s sure to disappear fast! Good thing this dip is easy to multiply depending on crowd size.
• Want to make it spicy? Sure thing! Season with crushed red pepper flakes, a few dashes of hot sauce, or add diced jalapeno. For an extra hot crab dip add a diced hot pepper or two.

Spinach and Crab Dip Recipe

This rich and savory dip recipe is simply a blend of lump crab meat, shrimp, spinach and cheeses. All the seasoning comes from the flavored cheese, a few spices and chopped veggies.

Here is what you need,

Ingredients & Variations

Shrimp – Fresh jumbo shrimp from the deli is my favorite.

Spices – A pinch of garlic and herb seasoning, Old Bay and Slap Ya Mama Cajun Seasonings create scrumptious shrimp.

Lemon and spices are all you need for zesty, succulent, shrimp.

Lump Crab Meat is best, you may also use claw meat and canned crab meat. (See recipe notes below.)

White Onion or yellow onion can be used.

Green Pepper is part of the “holy trinity” in creole cuisine and gives this appetizer a zing of flavor.

Red Pepper adds a pop of color and sweet taste.

Green Onion adds crunch to this creamy shrimp and crab dip.

Cream Cheese – Make sure to use a full fat cream cheese block, not the whipped kind that comes in the tub. My preferred brand is Philadelphia Cream Cheese.

Vermont White Cheddar Cheese – Found in the deli section is the way to go. Steer clear of cheap cheese, they don’t melt well or taste the best.

Boursin Garlic and Herb Cheese is where this spinach and crab dip gets its flavor.

Feel free to try other flavors like shallot and chive, basil and chive, or caramelized onions and herbs.

Butter or a small amount of olive oil can be used when pan searing shrimp.

Spinach – You can use fresh or frozen spinach in this spinach and crab dip recipe.

Heavy Whipping Cream is the reason this dip is so creamy, do not substitute.

Panko Breadcrumbs – This wouldn’t be a Pappadeaux copycat recipe without breadcrumbs for a crispy top layer and creamy center.

Grated Parmesan Cheese combined with Panko bread crumbs makes the best golden browned crust ever!

How to Make Crab and Spinach Dip with Shrimp

1. Heat oven & season shrimp. Heat the oven to 400 degrees and season the shrimp. In a medium bowl sprinkle shrimp with seasonings and squeeze juice of one large lemon. Marinate in the fridge while you prepare veggies.
2. Prepare veggies & cheese. Finely dice white onion, green pepper, red pepper and chop green onions, separate white and green parts, and set aside. Cube cream cheese, Vermont White Cheddar cheese, Boursin Garlic and Herb cheese, and set aside.
3. Cook shrimp. In a large skillet heat butter or olive oil and pan sear shrimp until pink. Stir in lump crab meat, cook, drain and set aside.
4. Cook Spinach. Cook fresh spinach until wilted once cooked drain in a colander and remove as much water as possible.
5. Add veggies to the pan and melt cheese. Add veggies to a heated pan along with white parts of green onions. Cook until translucent. Stir in cubed cheese and heavy whipping cream. Stir and melt cheese on medium heat. Once cheese is melted add shrimp and crab meat to the pan with drained spinach and green parts of green onion stir until combined.
6. Pour mixture into a pan and bake. Pour mixture into a baking dish and layer top with Parmesan bread crumbs. Bake for 10-15 minutes and broil for 2-5 minutes rotating pan half way for an evenly browned crust.

Recipe Notes

To prevent dip from turning watery, Drain spinach in a colander and press with a spoon. Or squeeze spinach with your hands and blot with paper towels.

Drain liquid from shrimp and crab meat in a colander before adding to cheese.

For evenly browned breadcrumb crust, place the oven rack as close to the broiler as possible and broil for 2-5 minutes on high, rotating the pan half for an evenly browned crust.

If using canned lump crab meat, Drain and rinse canned crab meat and soak in milk or lemon water for 20-60 minutes. Make sure to cover and place canned crab meat in the fridge when soaking.

Soak one pound of canned crab meat with one cup milk or one cup of lemon water.

According to America’s test kitchen, Soaking canned crab meat in milk or lemon water removes the fishy smell.

Shrimp Tips

• Get raw fresh jumbo or large shrimp it tastes the best and shrimp shrinks once cooked.
• Make sure shrimp are deveined or devein shrimp at home before cooking.
• If you’d like a quicker option you may purchase deveined shell and tail-off shrimp. It will be more expensive but sometimes the convenience is worth the extra cost.
• You can use frozen shrimp, defrost shrimp in the fridge overnight or place bag in a bowl of cold water for 45 minutes.

How long to cook shrimp:

Cooking time varies based on the size of shrimp. Shrimp are cooked when they are opaque, have curled into a “C” shape and have a pearly pink flesh.

Medium Shrimp: 3 minutes

Large Shrimp: 4-5 minutes

Jumbo Shrimp: 6-7 minutes

To cook shrimp, heat a pan on medium high heat and melt butter or olive oil. Once the pan is hot, add shrimp and cook for 2-3 minutes on each side (depending on the size), flipping once midway.

Related Questions

Can I make this dip ahead of time?

Yes, bake the dip in the oven and store in the fridge reheat when ready to serve.

How long does spinach and crab dip last?

Spinach and Crab dip will last in the fridge for 5 days.

How do you reheat?

Heat the oven to 350 degrees and cover the seafood dip loosely with aluminum foil heat in the oven for 20-25 minutes.

More Easy Appetizer Recipes

• Jalapeno Popper Cheese Ball
• Dill Pickle Dip
• Oven-Baked Jalapeno Poppers
• Queso Dip
• Mini Tortilla Pizzas