Begin by peeling and deveining 2 pounds of large shrimp, then chop them into bite-sized pieces. Drain any excess liquid from 16 ounces of crab meat and set it aside for later use. In a small bowl, mix together the juice of one lemon, a pinch of red pepper flakes, salt, pepper, garlic powder, onion powder, and cajun seasoning. Let the shrimp marinate in this flavorful mixture for 15 minutes while you move on to the next step.

Next up, it’s time to sauté the fresh spinach leaves. Start by washing and drying 20 ounces of spinach thoroughly. In a large pot or pan, melt 2 tablespoons of butter over medium heat. Add half of the spinach and stir till it starts to wilt. Continue adding the remaining spinach, seasoning with salt and pepper as you go, until all of it has been cooked down. Once done, remove from heat and set aside for later use.

In a separate pan, melt 6 tablespoons of butter over medium heat. Add 1 finely diced yellow onion and cook until it softens, which should take about 5 minutes. Sprinkle in 1/4 cup of flour and stir until it forms a paste. Cook for an additional minute to get rid of the raw flour taste.

Now it’s time to add the creamy elements to our dip! Slowly pour in 4 cups of half and half while continuously stirring. Then, add 4 cups of shredded parmesan cheese, 8 ounces of cream cheese, and 2 tablespoons of bouillon chicken base to the pan. Keep stirring until everything has melted and combined into a smooth and velvety texture.

Preheat your oven to 375°F (190°C) while you assemble the dip. In a large mixing bowl, combine the sautéed spinach, marinated shrimp and crab mixture, and the creamy cheese sauce. Mix well until all the ingredients are evenly coated. Transfer this delightful mixture into a greased baking dish and top it off with 4 cups of shredded mozzarella cheese.

Bake the Pappadeaux Crab and Spinach Dip for 25 minutes or until the cheese is melted, bubbly, and oh-so-delicious looking. Once done, remove it from the oven and let it cool for a few minutes. Before serving, squeeze the juice of another lemon over the dish and garnish with fresh parsley for an added burst of flavor.