Gluten-Free Baked Crab or Baked Spinach Dip

One of my favorite appetizers to order was Spinach Dip. The problem I have found is, every restaurant I have gone to since my diagnosis, puts the dreaded WHEAT FLOUR in their Spinach or Crab Dip!! It has been such a bummer. So this past Christmas, I decided 2 years has been far too long, and it was time to take action. I found a basic Crab Dip recipe (not gluten-free of course,) and adapted it to my diet and taste. It was well-worth the wait! One thing you should know, is that my husband (who grew up in Puerto Rico,) is NOT a seafood fan. So I created a Spinach Dip just for him (See below the Crab Dip Recipe.) A main concern for Celiacs, is DO NOT use Krab meat (for those who may not know, that is the artificial crabmeat.) It is NOT gluten-free. In every recipe that calls for Crabmeat, real Crab is required. Where I am located, we have the Kroger Chain. I know for a fact, that their prepared Crab, in the meat department is, in fact, gluten-free, and quite often, on sale (roughly 5.99/lb.) I have thoroughly inspected all seasonings they use in the preparation of the crab, and it is given to you in the shell, limiting the cross-contamination. If you are not going to cook it within 2 days of purchase, ask that they get it from the back (frozen,) and keep it frozen until you are ready for use. To defrost it, run it under room temperature water (in the shell) for about 10 minutes, then crack the shells, and remove all meat, being sure to remove all tendons, shells, etc. I run my fingers again through the meat 3 or 4 times to be sure no pieces have slipped through the cracks. It is time-consuming, but VERY yummy! If you try this recipe out, please let me know what you think in the comment section below?

Equipment: Seafood Cracker, Cheese Grater

Ingredients for Crab Dip:
1 Tbsp. butter (I always use Lactose-Free Blue-Bonnet or Earth Balance)
¼ cup Yellow Onion, finely chopped
¼ cup Celery, finely chopped
2 tsp. Jalapeño, finely chopped
½ cup Spinach, chopped
½ cup Roma Tomato, seeded and chopped
3 cloves Garlic, minced
1 package (8 oz.) cream cheese (I use a Greek Yogurt/Cream Cheese Blend)
4 oz. Crab
2 cups shredded Gouda cheese (not smoked) (Hard to Find, I get it at Trader Joes)
1 cup Gruyere cheese (Hard to Find, I get it at Trader Joes) Gruyere/Cheddar blend
¼ cup Italian parsley
¼ tsp White Pepper
½ tsp Paprika
¼ tsp dried Sage

spinach-dip
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1. Heat oven to 350°F.

2. In a medium sauce pot, cook onion, celery, garlic, and jalapeño in “butter” until tender. Stir in Cream Cheese until melted and becomes a thickened “sauce.” Stir in spinach and tomato; remove from heat.

3. Pour into Oven-Safe Dish (Pyrex/etc.) add crab, chopped parsley, dried seasonings, shredded cheeses, and smooth top of dip. Bake 15-20 minutes or until heated through and top is golden brown. Garnish with additional parsley, if desired. Serve immediately with gluten-free crackers or corn chips.

Ingredients for Spinach Dip:
1 Tbsp. butter (I always use Lactose-Free Blue-Bonnet or Earth Balance)
¼ cup Yellow Onion, finely chopped
¼ cup Celery, finely chopped
2 tsp. Jalapeño, finely chopped
1 cup Spinach, chopped
½ cup Roma Tomato, seeded and chopped
3 cloves Garlic, minced
1 package (8 oz.) cream cheese (I use a Greek Yogurt/Cream Cheese Blend)
2 cups shredded Gouda cheese (not smoked) (Hard to Find, I get it at Trader Joes)
1 cup Gruyere cheese (Hard to Find, I get it at Trader Joes) Gruyere/Cheddar blend
¼ cup Italian parsley
¼ tsp White Pepper
½ tsp Paprika
¼ tsp dried Sage
1/2 cup Artichoke Hearts (optional)

1. Heat oven to 350°F.

2. In a medium sauce pot, cook onion, celery, garlic, and jalapeño in “butter” until tender. Stir in Cream Cheese until melted and becomes a thickened “sauce.” Stir in spinach and tomato; remove from heat.

3. Pour into Oven-Safe Dish (Pyrex/etc.) add Artichoke Hearts (optional,) chopped parsley, dried seasonings, shredded cheeses, and smooth top of dip. Bake 15-20 minutes or until heated through and top is golden brown. Garnish with additional parsley, if desired. Serve immediately with gluten-free crackers or corn chips.

 

 

 

 

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