Real Recipes From Real Home Cooks ®

lump crabmeat & spinach au gratin

(7 ratings)
Recipe by
Donna Graffagnino
Bayou Country, LA

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

(7 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For lump crabmeat & spinach au gratin

  • 1 bag
    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

How To Make lump crabmeat & spinach au gratin

  • 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.
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