Shrimp and Crab Spinach Dip: A Crowd-Pleasing Seafood Spinach Dip for Busy Hosts
There’s something quietly heroic about a dish that arrives hot, bubbly, and absolutely adored by everyone in the room. Shrimp and Crab Spinach Dip is one of those recipes — it looks like you spent hours fussing, but really you spent about the same time as a Netflix episode. Whether you’re juggling kids’ schedules, getting dinner on the table after work, or hosting game night, this seafood spinach dip is your secret weapon.
If you’ve landed here hunting for a show-stopping appetizer or an easy party dip, you’re in the right place. I pulled this together with my sister Patricia (she’s the one who always chops too much garlic — in the best way) and it quickly became our go-to for family gatherings. If you want to compare a slightly different spin on this kind of thing, check out this other take on shrimp and crab spinach dip here.
Why You’ll Love This Shrimp and Crab Spinach Dip
- Fast enough for a weeknight party but fancy enough to impress guests.
- Creamy, cheesy, and loaded with seafood flavor — it’s a great way to sneak in veggies for picky eaters.
- Flexible: use fresh or frozen spinach, lump crab or imitation, and tweak the heat to your mood.
Prep time: 15 minutes
Bake time: 20–25 minutes
Total time: ~40 minutes
Serves: 8–10 as an appetizer
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream (or Greek yogurt for a tangier lift)
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella (plus extra for topping)
- 1/2 cup grated Parmesan
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons butter or olive oil
- 10 oz frozen chopped spinach, thawed and well-drained (or 6–8 cups fresh baby spinach, wilted and squeezed)
- 8 oz cooked shrimp, chopped (small dice or roughly chopped)
- 8 oz lump crab meat, flaked and gently checked for shells (or use high-quality imitation crab)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning (or 1/2 teaspoon paprika + pinch of cayenne)
- Juice of half a lemon (about 1 tablespoon)
- Salt and black pepper to taste
- Optional: dash of hot sauce if you like a little kick
- For serving: toasted baguette slices, crackers, pita chips, or crisp veggies
Simple Directions (Straightforward, No-Fuss)
-
Preheat & prep: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish or a shallow ovenproof skillet.
-
Sauté aromatics: In a medium skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Add garlic and cook another 30 seconds until fragrant.
-
Add spinach: If using fresh spinach, toss it into the skillet and cook until wilted, about 2–3 minutes. If using thawed frozen spinach, squeeze it dry in a clean towel or fine mesh and add it in, stirring to combine. Remove from heat.
-
Mix the base: In a large bowl, beat together the softened cream cheese, sour cream, and mayonnaise until smooth. Stir in the mozzarella, Parmesan, Worcestershire sauce, Old Bay, lemon juice, salt, and pepper.
-
Fold in veggies and seafood: Add the spinach mixture, chopped shrimp, and crab meat to the cheese mixture. Gently fold until everything is evenly combined. Taste and adjust seasoning — more lemon brightens, a bit more salt brings out the seafood.
-
Bake: Transfer the mixture to your prepared baking dish. Top with a little extra mozzarella and Parmesan for that golden-bubbly crown. Bake 20–25 minutes, until bubbling and lightly browned on top.
-
Finish & serve: Let rest for 5 minutes. Serve warm with toasted baguette slices, pita chips, or fresh vegetables. If you want to get fancy, broil for 1–2 minutes to brown the top — watch it closely.
Alternative stove-top option: If you’re short on oven time, keep the skillet you used and bake in it if ovenproof. Or cook on low for 8–10 minutes with a lid until warmed through and melty.
Cooking Tips from My Kitchen (so you don’t stress)
- Dry spinach well: Moisture is the enemy of a creamy dip. Squeeze thawed spinach in a dish towel or cheesecloth until almost dry. Your dip will thank you.
- Don’t over-stir the crab: Lump crab is delicate. Fold it in gently to keep those tender bites intact.
- Use real crab for special occasions: I’m all for budget swaps, but if you want “wow” factor, lump crab (or fresh picked) makes a real difference. I save it for birthday gatherings.
- Make ahead: Assemble the dip up to the baking step, cover, and refrigerate for up to 24 hours. Add 5–10 extra minutes of bake time if refrigerated cold.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.
Substitutions & Variations
- Low-fat option: Swap sour cream for plain Greek yogurt and use part-skim mozzarella. It’ll be tangier but still rich.
- Spice it up: Add 1/4 teaspoon cayenne or a few dashes of hot sauce to the mix.
- Extra crunch: Stir in 1/4 cup finely chopped roasted red peppers or artichoke hearts for texture.
- Gluten-free: Serve with corn chips, gluten-free crackers, or crisp cucumber slices.
A Little Kitchen Story (because food is memories)
This dip became our family’s unofficial party ambassador. One winter evening, Patricia and I hosted a last-minute gathering — you know the kind where the guest list starts at three and ends at twelve? I threw this together with whatever we had in the fridge and some frozen shrimp. People kept sneaking back for more, and my niece announced it was “better than pizza.” That’s the kind of endorsement that lives on the fridge.
FAQ — Quick Answers to Common Questions
Q: Can I use frozen shrimp and frozen crab?
A: Yes. Thaw shrimp fully and pat dry. For crab, thaw and drain well. If using imitation crab (surimi), it’s fine straight from the package — just flake it apart.
Q: Can I make this ahead for a party?
A: Absolutely. Assemble, cover, and refrigerate for up to 24 hours, then bake just before guests arrive. Add a few extra minutes to baking time if it’s cold from the fridge.
Q: How do I keep the dip from separating?
A: Avoid overheating. Bake until bubbly, not boiling. If reheating, do so gently in the oven at 325–350°F.
Q: Is this dip freezer-friendly?
A: You can freeze it before baking for up to 1 month. Thaw overnight in the fridge and bake as directed, adding a little extra time.
Q: What should I serve it with?
A: Toasted baguette slices, pita chips, crackers, or raw veggies are all great. For a lower-carb option, serve in halved bell peppers or on cucumber rounds.
Pairing Ideas
This dip pairs beautifully with a crisp white wine like Sauvignon Blanc or an unoaked Chardonnay. For non-alcoholic options, a sparkling lemonade or iced tea with lemon is light and refreshing.
How to Elevate It for Guests
- Roast a few large shrimp tossed in olive oil, Old Bay, and lemon and place them on top before serving for a restaurant-style finish.
- Sprinkle with chopped fresh chives or parsley for color and a bright note.
- Offer a crunchy topping: mix panko with a tablespoon of melted butter and a pinch of Parmesan; toast briefly and sprinkle over the dip before baking.
More Flavorful Dips to Try
If you enjoy this seafood spinach dip, you might also love a different spin on baked dips like this hearty baked spicy Italian sausage and spinach dip for a meatier option. It’s a great follow-up recipe when you want something with more punch.
Recipe Notes for Busy Cooks
- Keep a jar of good-quality mayo and a block of cream cheese in the fridge. These are the MVPs for quick creamy dips.
- Buy pre-cooked shrimp to save time. I usually keep a bag in the freezer for last-minute entertaining.
- Use a shallow baking dish so more surface area gets golden and inviting.
Chef’s Voice — A Quick Hello from Anna
Hey, I’m Anna. I love recipes that make life easier without skimping on flavor. Patricia helps with taste-testing and moral support (and occasional spice-adding). We created this Shrimp and Crab Spinach Dip because we wanted a comfort-food appetizer that felt special but is actually simple. If you’ve ever felt like entertaining is too much work, let this dip be your little trick: warm, cheesy, and loved by almost everyone.
Conclusion
If you want another version with creamy cheese and roasted shrimp on top, try Simple Spinach Crab Dip with Cream Cheese (and Roasted Shrimp). For a slightly different creamy seafood-spread recipe, see Creamy Shrimp and Crab Spinach Dip | Blog | Wallace’s Garden …
Meta description (150 characters):
Shrimp and Crab Spinach Dip is the perfect appetizer for busy hosts. Quick, creamy, and crowd-pleasing — bake and serve hot for effortless wow factor.
Enjoy the dip, and don’t forget to save some for yourself — I’ve learned the hard way that the host often misses the best bites.
Shrimp and Crab Spinach Dip
Ingredients
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish or a shallow ovenproof skillet.
- In a medium skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Add garlic and cook another 30 seconds until fragrant.
- If using fresh spinach, toss it into the skillet and cook until wilted, about 2–3 minutes. If using thawed frozen spinach, squeeze it dry in a clean towel or fine mesh and add it in, stirring to combine. Remove from heat.
- In a large bowl, beat together the softened cream cheese, sour cream, and mayonnaise until smooth. Stir in the mozzarella, Parmesan, Worcestershire sauce, Old Bay, lemon juice, salt, and pepper.
- Add the spinach mixture, chopped shrimp, and crab meat to the cheese mixture. Gently fold until everything is evenly combined. Taste and adjust seasoning.
- Transfer the mixture to your prepared baking dish. Top with a little extra mozzarella and Parmesan for that golden-bubbly crown.
- Bake for 20–25 minutes, until bubbling and lightly browned on top.
- Let rest for 5 minutes. Serve warm with toasted baguette slices, pita chips, or fresh vegetables.
- If you're short on oven time, keep the skillet you used and bake in it if ovenproof. Or cook on low for 8–10 minutes with a lid until warmed through and melty.