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PNW Crab Dip

Yields1 Serving

Mozzarella and cream cheese baked with Snow and Dungeness crab and served with baguette

Serves 6-8
 8 oz. cream cheese, room temperature
 ½ cup mozzarella cheese, shredded
 4 oz. Dungeness crab meat
 4 oz. Snow crab meat
 1 tablespoon olive oil
 1 large yellow onion, thinly sliced
 10 oz. fresh spinach, blanched and chopped
 2 14 oz. cans artichoke hearts, drained, rough chop
 1 cup mayonnaise
 1 bunch parsley, chopped
 2 teaspoons Kosher salt
 1/4 cup panko breadcrumbs
 1/4 cup parmesan cheese
 1 baguette, sliced thinly and toasted or red corn chips

Preheat oven to 400 degrees. In a large bowl mix cream cheese and mozzarella cheese until smooth. Add Dungeness crab and Snow crab and mix until combined. Set aside. In a medium saute pan over medium heat add olive oil and sliced onion and cook until translucent – about 5-7 minutes. Remove from heat and cool to room temperature.


Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Add spinach to boiling water and blanch 30 seconds. Remove spinach with a slotted spoon and place directly into ice water. Drain and squeeze dry – thoroughly. Rough chop. Add onion, spinach, artichoke hearts, mayonnaise, parsley and salt to crab mixture and stir combine. Transfer mixture to an ovenproof shallow pan. Sprinkle with panko and then parmesan cheese. Place in oven and cook 30 minutes or until bubbly. Serve with toasted baguette slices and/or red corn chips.