Baked Crab and Asparagus Spread

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SourceRecipe from
Prep time25 minutes
Cooking time20 minutes
Total time45 minutes


This crowd-pleasing appetizer pairs well with white wines like Sauvignon Blanc or lighter reds like a Pinot Noir. Serve with crisp slices of cucumber, jicama or zucchini as an alternative to bread or crackers.


1 tablespoon
olive oil
1 bunch
asparagus (trimmed and cut into 1/2-inch pieces)
1 cup
artichoke hearts (chopped)
1 cup
tomato (fresh and chopped)
3 cloves
garlic (chopped)
6 ounces
crab meat (drained)
1/2 teaspoon
sea salt
1/8 teaspoon
black pepper
8 ounces
cream cheese (softened, or package of neufchatel)
1/2 cup
1/3 cup
cheese, parmesan (grated)
2 pinches
paprika, smoked
1/4 cup
almonds (slivered)


Heat oven to 375 degrees F. Heat the olive oil in a sauté pan, then add the asparagus, artichokes, tomatoes and garlic. Sauté for about 5 minutes until asparagus is just tender. Remove from the skillet and place in a small, oiled baking dish. Stir in the crabmeat, and add salt and pepper.

In a food processor, blend together the eggs, cream cheese and milk until fully incorporated. Pour the egg and cheese mixture over the crab and veggies, then top with Parmesan, smoked paprika and almonds. Bake uncovered on the middle rack in the oven for 25 minutes. Remove from the oven and serve hot with toasted baguette slices or crackers.


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