1. Heat the olive oil in a skillet and add the baby spinach. Cook over moderate heat until the spinach completely wilts.

2. Add the cream and season with salt and freshly ground black pepper. Set aside to cool a little.

3. In a separate bowl, add the crab meat, cream cheese, lemon zest and juice, and the hot sauce. Add the cooled spinach mixture.

4. Combine well and adjust the seasoning with additional salt and freshly ground black pepper if needed. If you want an extra kick, garnish with pinch dried chili flakes.

5. Serve with gluten-free crackers, fresh veggies, or any other crispy, crunchy ideas that suit your tastes.