- Total: 40 min
- Active: 25 min
- Level: Easy
- Yield: 6 to 8 servings
- Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings)
Calories: 232
Total Fat: 17 g
Saturated Fat: 10 g
Carbohydrates: 8 g
Dietary Fiber: 2 g
Sugar: 2 g
Protein: 12 g
Cholesterol: 72 mg
Sodium: 419 mg
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 8 ounces cream cheese
- 1 teaspoon Worcestershire
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne
- 1 pound frozen chopped spinach, thawed and squeezed very dry
- 8 ounces lump crabmeat, picked through for bits of shell
- 1/2 cup shredded Monterey Jack
- 3 tablespoons grated Parmesan
- 2 tablespoons panko breadcrumbs
- Crackers, for serving
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- Preheat the oven to 425 degrees F.
- Melt the butter in a medium pot over medium heat. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 6 minutes. Add the cream cheese, Worcestershire, dry mustard, paprika, and cayenne, then stir until fully melted. Incorporate the spinach and crabmeat, stirring until the mixture is warm and bubbling. Mix in the cheeses and adjust seasoning with salt and pepper as needed.
- Transfer the mixture to a small baking dish and sprinkle with the panko. Place the dish on a baking sheet and bake until it's bubbling and golden brown, about 15 minutes.
- Serve hot alongside crackers.
