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Spinach, Artichoke, and Crab King Cake

Hey y'all, it's time to let the good times roll and bring a slice of the Big Easy to your kitchen with a dish that's as festive as Mardi Gras itself! I'm here to share a recipe that's gonna knock your socks off and spice up your celebration - my very own Spinach, Artichoke, and Crab King Cake. This ain't your typical sweet King Cake; it's a savory twist that's as bold and lively as an uptown parade.

Imagine this: luscious lump crabmeat, spinach and zesty artichoke hearts, mixed with the creamiest of cheeses, all wrapped up in a buttery puff pastry that bakes up golden and flaky. It's a carnival of flavors in every bite, perfect for your Mardi Gras bash or whenever you're craving a taste of NOLA's legendary party vibe.

So, grab your beads, turn up the jazz, and let's dive into a cooking adventure that's as easygoing and joyful as the streets of New Orleans during Mardi Gras. Trust me, this Crab King Cake is gonna be the MVP of your feast. Let's get this party started, y'all!




  • Olive oil
  • 1 bag of baby spinach, stems removed
  • 1 7.5-ounce jar of artichoke hearts, drained and chopped
  • 4 ounces cream cheese, softened
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • Salt, to taste
  • Pepper, to taste
  • Boudreaux's Backyard Low & Slow Simmer Seasoning, to taste
  • 1/2 pound lump crabmeat, picked for shells
  • All-purpose flour, for dusting
  • 2 sheets of puff pastry
  • 1 egg, whisked (for egg wash)
  • Parmesan cheese, freshly grated, for topping



  1. Preheat the Oven: Set your oven to 350°F (175°C) to preheat.
  2. Cook the Spinach: In a skillet, heat some olive oil over medium heat. Add the baby spinach and sauté until wilted. Remove from heat.
  3. Prepare the Filling: In a large bowl, combine the drained and chopped artichoke hearts. Add the wilted spinach to the bowl and mix well. Incorporate the cream cheese, ricotta cheese, and shredded mozzarella into the mixture. Season with salt, pepper, and Boudreaux's Backyard Low & Slow Simmer Seasoning to taste. Gently fold in the lump crabmeat, being careful not to break it up too much. Set the filling aside.
  4. Prepare the Pastry: Lightly flour a clean surface. Roll out the puff pastry sheets and join their edges to create a single large sheet. Spread the filling along one edge of the pastry, then roll it over to encase the filling. Add another thin layer of filling in the middle, then fold again to close. Shape the filled dough into a circle, tucking the end underneath to seal.
  5. Bake: Place the prepared cake on a baking sheet. Brush the top with the whisked egg and sprinkle a little salt, Low & Slow Simmer Seasoning, and freshly grated Parmesan cheese over it. Bake in the preheated oven until the pastry is golden brown and cooked through.
  6. Cool and Serve: Allow the Crab King Cake to cool slightly before serving. Enjoy your delicious creation!
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1 comment

  • Joe Picarells

    Made 2 of these, one for my son and one for me. Must say, delicious first time out. Follow the video and recommended ingredients. Will do it again for a dinner party of non Louisianan 👍. Will follow other recipes.

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