4 ounces quality* lump or claw crab meat
1-2 TBSP butter
1/2 cup finely diced onion
1/2 cup finely diced green bell pepper
1/4 cup finely diced celery (optional but tasty!)
1 TBSP minced jalapeno
1/2 cup chopped spinach
3 cloves garlic minced and smashed with 1/4 tsp salt
1 tsp Old Bay seasoning blend
3-4 ounces cream cheese
2.5-3 cups freshly grated Gouda cheese (not smoked)
1/2 cup Gruyere cheese
1/8-1/4 tsp crushed red pepper flakes
1/4 tsp chopped parsley
paprika to taste
Pre-heat oven to 350 degrees F. Prep shrimp and crab as needed by defrosting, cleaning, peeling and deveining your shrimp and shredding your crab. If you need a shrimp prep guide, I have some photos and mini tutorial [here] You can also buy yours already cleaned and shelled for ease of use! Whatever you do, skip the pre-cooked stuff; the texture always seems to be off. Once prepped, chop the raw shrimp and set aside. Next chop your veggies finely, so they'll mix seamlessly into the dip. Heat a cast iron skillet on your stove-top to medium-high heat with a tablespoon or two of butter and saute the onion, bell pepper, celery and jalapeno until tender. Next add in the spinach, salted mashed garlic, and Old bay. Stir to combine and wilt the spinach. Next add the crab and shrimp and cook for about a minute, until shrimp just begin to turn opaque. Remove from heat. [the shrimp will continue to cook in the pan as well as in the oven] Stir in your cream cheese, Gouda, and Gruyere and a sprinkle of paprika, and pop the entire skillet in the oven. Bake for about 15 minutes until bubbly and golden. Remove skillet from the oven, give it a moment to de-molten-lavafy itself, and dive on in with your favorite crusty baguette. Now would be a good time to garnish with some parsley and red pepper flakes before your eat the entire skillet!