90-Minute Joe’s Crab Shack Dip That Disappears Instantly

If there’s one dish that always disappears first at my parties, it’s Joe’s Crab Shack Crab, Shrimp & Spinach Dip. This creamy, decadent seafood dip is my secret weapon for impressing guests – I learned that the hard way when I made a double batch for my cousin’s engagement party and still ran out before the toast! The combination of sweet jumbo lump crab, tender shrimp, and savory spinach in that rich, cheesy base is downright addictive. Trust me, once you try this crowd-pleasing appetizer, you’ll be adding it to every gathering menu just like I did after that fateful party!

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Why You’ll Love Joe’s Crab Shack Crab, Shrimp & Spinach Dip

This isn’t just any dip – it’s the MVP of party snacks!

• Creamy dreamy texture: That perfect blend of cream cheese, mayo, and sour cream makes it luxuriously smooth
• Foolproof to make: Just mix, bake, and watch your guests go wild (I’ve burned toast but never messed this up!)
• Always a crowd favorite: Even my “I don’t do seafood” uncle sneaks seconds
• Flexible for any occasion: Game day, book club, or just because it’s Tuesday – it always fits right in

Ingredients for Joe’s Crab Shack Crab, Shrimp & Spinach Dip

Here’s your shopping list for this knockout dip – every ingredient plays a crucial role:

• 1 package (8 ounces) cream cheese, softened (trust me, cold cream cheese will give you lumps!)
• 1/2 cup mayonnaise (Duke’s or Hellmann’s work best in my kitchen)
• 1/4 cup sour cream (full-fat for maximum creaminess)
• 1/4 cup grated Parmesan cheese (the powdery stuff from the green can works great here)
• 1/4 cup chopped green onions (both white and green parts)
• 2 cloves garlic, minced (fresh is best, but 1/2 tsp garlic powder in a pinch)
• 1 teaspoon Old Bay seasoning (this is non-negotiable for authentic flavor!)
• 1/4 teaspoon red pepper flakes (optional, but adds nice heat)
• 6 ounces jumbo lump crab meat, picked through for shells
• 6 ounces cooked small shrimp, peeled and deveined (size 51-60 count works perfectly)
• 10 ounces frozen spinach, thawed and squeezed dry (I wring it in a clean kitchen towel)
• Tortilla chips, for serving (the sturdy restaurant-style ones hold up best)

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Ingredient Notes & Substitutions

Old Bay is key – that iconic blend of celery salt and spices makes the dip sing. No Old Bay? Mix 3/4 tsp celery salt + 1/4 tsp paprika + dash of nutmeg.

Fresh vs. frozen seafood: While fresh is amazing, I often use high-quality frozen crab and shrimp (thawed overnight in fridge) with great results. Just pat them dry before adding.

Veggie swap: Kale can replace spinach in equal amounts, but chop it finely and massage with a bit of oil first to soften.

How to Make Joe’s Crab Shack Crab, Shrimp & Spinach Dip

Okay, let’s get cooking! This dip comes together so easily, you’ll wonder why you ever bought the store-bought stuff. Here’s how I make it every time:

1. Preheat that oven! Crank it to 350°F (175°C) so it’s ready when you are. I learned the hard way that starting with a cold oven means hungry guests tapping their feet.
2. Mix the creamy base – In your biggest bowl (trust me, you’ll need the room), beat together the cream cheese, mayo, sour cream, Parmesan, green onions, garlic, Old Bay, and red pepper flakes until smooth. No lumps allowed!
3. Fold in the good stuff – Now the fun part! Gently stir in the crab, shrimp, and spinach. I use a rubber spatula and pretend I’m turning pages in a book – keeps the seafood intact.
4. Bake to bubbly perfection – Spread into your favorite baking dish (I use a 9-inch pie plate) and bake 20-25 minutes until it’s hot through with those irresistible golden bubbles around the edges.

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Tips for Perfect Joe’s Crab Shack Crab, Shrimp & Spinach Dip

Squeeze that spinach dry – I mean REALLY dry. Wet spinach makes watery dip, and nobody wants that. Wrap it in a clean towel and wring like you’re mad at it!

Shell patrol – Run your fingers through the crab meat – even “shell-free” packs sometimes hide sneaky bits.

Spice to your life – Start with 1/4 tsp red pepper, then add more if you like it spicy. You can always add, but you can’t take away!

Serving Suggestions for Joe’s Crab Shack Crab, Shrimp & Spinach Dip

This dip deserves the perfect partners! Sturdy tortilla chips are my go-to – they scoop up every last creamy bite without breaking. For something different, try warm sourdough bread chunks or buttery crackers. When I’m pretending to be healthy, celery sticks and bell pepper strips work surprisingly well. Pair it with a crisp white wine or an ice-cold beer – the tangy dip makes drinks taste even better!

Storage & Reheating Instructions

This dip keeps beautifully in the fridge for up to 3 days – if it lasts that long! Store it in an airtight container (I use the same baking dish with plastic wrap pressed right on the surface). To reheat, the oven’s best – 300°F for about 15 minutes until warmed through. Microwave works in a pinch (stir every 30 seconds), but go easy – dairy can separate if you nuke it too hard. One warning: Don’t freeze it! The creamy texture turns grainy when thawed, and nobody deserves that disappointment.

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Nutritional Information for Joe’s Crab Shack Crab, Shrimp & Spinach Dip

Here’s the scoop on what’s in each delicious serving (about 1/6 of the recipe):

• Calories: 280 – rich but totally worth it
• Fat: 22g (9g saturated) – hello, creamy goodness!
• Protein: 15g – all that seafood packs a protein punch
• Carbs: 5g (1g fiber) – mostly from the veggie and dairy
• Sodium: 480mg – the Old Bay brings the flavor

Keep in mind – these are estimates. Your exact numbers might vary depending on brands and how much you “accidentally” eat straight from the dish (we’ve all been there!).

FAQs About Joe’s Crab Shack Crab, Shrimp & Spinach Dip

Can I use imitation crab instead of real crab?
You can, but I’ll be honest – it won’t taste the same! Imitation crab works in a pinch (chop it small), but the sweet, delicate flavor of real jumbo lump crab makes all the difference. If you must substitute, try flaked white fish or even lobster meat for a similar texture.

How can I make this dip spicier?
Oh, I love this question! Kick up the heat by doubling the red pepper flakes or adding a dash of hot sauce to the mix. For serious spice lovers, toss in some diced jalapeños (about 1 tablespoon) – just remove the seeds unless you’re feeling brave!

Can I make this ahead of time?
Absolutely! I often prep it the night before – just mix everything (except baking), cover tightly, and refrigerate. When party time comes, pop it in the oven (add 5 extra minutes since it’s cold). The flavors actually improve as they mingle!

Why does my dip turn out watery?
Nine times out of ten, it’s that sneaky spinach moisture. Squeeze it like you’re wringing out a wet swimsuit! Also make sure your shrimp are patted dry. If it still weeps, a tablespoon of breadcrumbs stirred in can help absorb excess liquid.

Share Your Experience

Did your guests go crazy for this dip like mine always do? Leave a comment below with your twists or tag me on social media – I love seeing your creations! And if you’ve got questions, ask away. Happy dipping!

Joe’s Crab Shack Crab, Shrimp & Spinach Dip

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Pin Recipe

A creamy, flavorful seafood dip featuring jumbo lump crab, shrimp, and spinach, perfect for parties and gatherings.

• Author: Sophia Collins
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 6 ounces jumbo lump crab meat, picked through for shells
• 6 ounces cooked small shrimp, peeled and deveined
• 10 ounces frozen spinach, thawed and squeezed dry
• Tortilla chips, for serving

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine cream cheese, mayonnaise, sour cream, Parmesan cheese, green onions, garlic, Old Bay seasoning, and red pepper flakes (if using). Mix well.
3. Gently fold in crab meat, shrimp, and spinach until evenly distributed.
4. Transfer mixture to a baking dish. Bake for 20-25 minutes, or until heated through and bubbly.
5. Serve hot with tortilla chips.

Notes

• Use fresh crab and shrimp for best results.
• Adjust red pepper flakes to your preferred spice level.
• Squeeze spinach thoroughly to remove excess moisture.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 280
• Sugar: 2g
• Sodium: 480mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 15g
• Cholesterol: 90mg

Keywords: crab dip, seafood dip, party appetizer, shrimp dip, spinach dip