Pappadeaux Crab and Spinach Dip Recipe (Copycat)
Ingredients
Directions / Instructions
Why You'll Love This Pappadeaux Crab and Spinach Dip
Pappadeaux Seafood Kitchen is famous for its rich seafood dishes, and their Crab and Spinach Dip is one of the restaurant's most popular appetizers. This homemade copycat recipe combines tender lump crab meat, creamy cheeses, fresh spinach, garlic, and Cajun-inspired seasonings into a warm, cheesy dip that's bursting with flavor.
Perfect for parties, holidays, football gatherings, or family dinners, this dip comes together easily and bakes until golden and bubbly. Serve it with toasted baguette slices, tortilla chips, crackers, or fresh vegetables for an irresistible appetizer.
Ingredients
- 8 ounces cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 8 ounces lump crab meat, drained and picked over
- 1½ cups chopped fresh spinach (or thawed frozen spinach, well drained)
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Cajun seasoning
- ¼ teaspoon smoked paprika
- ¼ teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons chopped green onions for garnish
Instructions
1. Preheat the Oven
Preheat the oven to 375°F (190°C). Lightly grease a small baking dish.
2. Prepare the Base
In a large bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, Worcestershire sauce, Cajun seasoning, smoked paprika, onion powder, salt, and pepper until smooth.
3. Add the Seafood
Fold in the chopped spinach and lump crab meat carefully to avoid breaking the crab into small pieces.
4. Bake
Transfer the mixture to the prepared baking dish and bake for 20 to 25 minutes until hot, bubbly, and lightly golden around the edges.
5. Garnish and Serve
Sprinkle with chopped green onions and serve warm with toasted French bread, crackers, tortilla chips, pita chips, or fresh vegetables.
Expert Tips
Use premium lump crab meat for the best flavor and texture. Thoroughly drain frozen spinach to prevent a watery dip. Freshly grate the cheeses for the smoothest consistency and avoid overbaking to keep the dip creamy.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven or microwave until warmed through. Freezing is not recommended because dairy-based dips may separate after thawing.
Serving Suggestions
Serve with toasted baguette slices, tortilla chips, pita chips, buttery crackers, celery sticks, carrot sticks, cucumber slices, pretzel bites, crostini, or as a topping for baked potatoes and grilled chicken.
Recipe Variations
Add chopped artichoke hearts for a crab and artichoke dip, mix in cooked shrimp for extra seafood flavor, use Pepper Jack cheese for a spicy version, or finish with a dash of hot sauce for extra Cajun heat. A sprinkle of Old Bay seasoning also complements the crab beautifully.
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