Baked Crab and Asparagus Spread

Recipe from

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.

Prep Time

25 minutes

Cook Time

20 minutes


8 Servings


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
2 egg
8 ounces cream cheese (softened, or package of neufchatel)
1⁄2 cup milk
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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