Loading...

Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish (approximately 8x8 or 9x9 inches).

In a large metal bowl, combine the softened cream cheese, squeezed dry chopped spinach, minced garlic, chopped parsley, chopped shallot, flaked crab claw meat, mayonnaise, 1 cup of shredded mozzarella cheese, 1 cup of shredded Gouda cheese, paprika, Old Bay seasoning, salt, and black pepper.

Using a sturdy spatula or a wooden spoon, mix all the ingredients thoroughly until they are well incorporated and evenly combined.

Gently fold in 4 ounces of the jumbo lump crab meat into the mixture. Be careful not to break up the lumps too much.

Transfer the entire crab and spinach mixture to the prepared baking dish. Spread it out evenly to create a uniform layer that reaches all the way to the edges of the dish.

Top the spread mixture with the remaining 1/2 cup of shredded mozzarella cheese and 1/2 cup of shredded Gouda cheese.

Bake the dip in the preheated oven for 20-25 minutes, or until it is golden brown on top and irresistibly bubbly around the edges.

While the dip is baking, arrange the sliced baguette on a baking sheet. Toast in the oven during the last 5-7 minutes of the dip's baking time, or until lightly golden and crisp.

Once the dip is out of the oven, immediately top it with the remaining 4 ounces of jumbo lump crab meat. Sprinkle the remaining chopped chives over the top.

Serve the warm, bubbly dip with the toasted baguette slices.


Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish (approximately 8x8 or 9x9 inches).

In a large metal bowl, combine the softened cream cheese, squeezed dry chopped spinach, minced garlic, chopped parsley, chopped shallot, flaked crab claw meat, mayonnaise, 1 cup of shredded mozzarella cheese, 1 cup of shredded Gouda cheese, paprika, Old Bay seasoning, salt, and black pepper.

Using a sturdy spatula or a wooden spoon, mix all the ingredients thoroughly until they are well incorporated and evenly combined.

Gently fold in 4 ounces of the jumbo lump crab meat into the mixture. Be careful not to break up the lumps too much.

Transfer the entire crab and spinach mixture to the prepared baking dish. Spread it out evenly to create a uniform layer that reaches all the way to the edges of the dish.

Top the spread mixture with the remaining 1/2 cup of shredded mozzarella cheese and 1/2 cup of shredded Gouda cheese.

Bake the dip in the preheated oven for 20-25 minutes, or until it is golden brown on top and irresistibly bubbly around the edges.

While the dip is baking, arrange the sliced baguette on a baking sheet. Toast in the oven during the last 5-7 minutes of the dip's baking time, or until lightly golden and crisp.

Once the dip is out of the oven, immediately top it with the remaining 4 ounces of jumbo lump crab meat. Sprinkle the remaining chopped chives over the top.

Serve the warm, bubbly dip with the toasted baguette slices.
