Hawaiian Creamed Spinach with Crab Meat Dip


  • 3 bunches of fresh spinach
  • 1 lb of jumbo lump crab meat
  • 1/2 cup of unsweetened coconut milk
  • 1/2 cup of heavy cream
  • 1 sweet onion diced
  • 2 tbs unsalted butter
  • Kosher salt and cracked black pepper to taste
Here is a recipe that we picked up in Hawaii.  Coconut milk  gives it an authentic island flavor.

  • Blanch spinach in boiling water for 1 minute. Remove, drain and squeeze water out of spinach with paper towel.
  • In a saute pan melt butter and cook onions until translucent.
  • Add spinach and mix well.
  • Slowly add coconut milk and heavy cream. If it gets too thick add more cream
  • Take off of heat and gently mix in crab meat.
  • Season with salt and pepper, then serve with pita chips, crackers or crusty bread


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