Pappadeaux Spinach Recipe
The key is using fresh baby spinach and sautéing it quickly to retain its vibrant color and nutrients. Garlic and shallots add depth, while a squeeze of lemon brightens the flavors. For best results, don’t overcook the spinach – it should be just wilted but still retain some texture. You can easily customize this recipe by adding crushed red pepper flakes for heat or toasted pine nuts for crunch. Pair it with grilled fish or chicken for a complete meal that rivals any restaurant dish.
Ingredients
- 8 oz Cream cheese softened
- 1/2 cup Sour cream
- 1/2 cup Heavy cream
- 6 oz Crab meat lump
- 10 oz Spinach frozen, thawed and squeezed dry
- 1/2 cup Mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 2 cloves Garlic minced
- 1 tbsp Butter
- 1/2 tsp Old Bay seasoning
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat and sauté the minced garlic until fragrant.
- Add the thawed and squeezed spinach to the skillet, cooking until heated through.
- In a separate bowl, mix the softened cream cheese, sour cream, and heavy cream until smooth.
- Fold the sautéed spinach and garlic mixture into the cream cheese mixture.
- Gently stir in the crab meat, shredded mozzarella, grated Parmesan, and Old Bay seasoning.
- Transfer the mixture to a baking dish and spread it evenly.
- Bake for 20-25 minutes until hot and bubbly.
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