Spinach and Artichoke Dip, featuring King Crab

Here's what you'll need to prepare a casserole-sized dip that will feed about 8 people: 6 cups fresh baby spinach, 2 shallots thinly sliced, 1 lb. king crab meat, 2 cups marinated artichoke hearts, 8 oz. cream cheese cut into cubes, 1 cup grated Parmesan cheese, 1 tsp Old Bay Seasoning, 1 tsp paprika, and salt and pepper to taste. Sauté the spinach with shallots in some butter until spinach wilts, about 2 mins. If you don't have fresh spinach, frozen spinach (thawed) will be just fine.

Combine all of the yummy ingredients in a baking dish and sprinkle the top with paprika for color. Bake this at 375 degrees for about 12-15 minutes, or until the top begins to brown.

If you like a lot of cheese, then I would suggest adding more Parmesan cheese and/or cream cheese to the mixture. For us, we prefer to keep it lighter, yet flavorful. This way, we can really taste the textures of the crab, artichokes, and spinach. Give this recipe a try and alter it to your preference!