Lump Crabmeat & Spinach Au Gratin

Donna Graffagnino

By
@StillWild

This is my version of Pappadeaux's famous dip. It's To Die For!


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Comments:

Serves:

6

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 bag(s)
16 oz frozen or 24 oz fresh chopped spinach
1/2 c
butter
1 lb
lump crabmeat, picked through for shells
1 Tbsp
all purpose flour
4 oz
mozzarella cheese, shredded or cubed
4 oz
onion & chive philadelphia cream cheese
3/4 c
half and half
1 Tbsp
sherry (cooking sherry ok)
1 tsp
salt
1/2 tsp
white pepper
1/4 tsp
cayenne pepper, or more to taste
1 c
cheddar cheese, shredded
minced parsley or chives for garnish

Directions Step-By-Step

1
Preheat oven 350° F.

Microwave spinach according to package directions. Drain liquid, squeeze some excess liquid and set aside.
2
Melt butter in a medium skillet and sauté crab meat about 3-4 minutes over medium heat being careful not to break up crab meat.
3
Gently remove crab with slotted spoon and set aside for later. Leave the liquid in the skillet.
4
In the same skillet stir in the flour and cook on low heat until well blended. Add Mozzarella, cream cheese, and sherry, stir over low heat until cheeses are completely melted.
5
Add Half and Half and seasonings, stir continuously over medium heat until the mixture begins to boil. Remove from heat immediately.
6
Gently fold in the spinach first. Taste for seasonings and adjust if needed. Then fold in the crab meat.
7
Pour into a 9” x 9” shallow casserole dish or 6 individual ramekins. Sprinkle shredded cheese on top and bake for 10 minutes or until cheese is melted.
8
Sprinkle with parsley or chives if desired. Serve piping hot with crusty garlic bread slices.

About this Recipe

Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tags: Quick & Easy, For Kids, Healthy