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Crab and Spinach Casserole

2 package of frozen leaf spinach (thawed and drained)
1/2 cup or 1 stick of butter
3 cloves garlic
2 TBSP. grated yellow onion
1/3 cup all-purpose flour
3 cups whole milk
1 cup grated Swiss cheese
1 cup half-and-half
2 tsp. fresh lemon juice
Pinch of garlic powder
Dash of freshly grated nutmeg
1 tsp. salt
1/4 tsp. cayenne pepper
2 lb. fresh crabmeat
1 cup fresh breadcrumbs

Preheat the broiler.
Butter a shallow 2-quart baking dish or eight ovenproof individual ramekins.
In a 12-inch skillet over medium heat, sauté the spinach in 2 TBSP. of the butter with the garlic and onion for 3 minutes.
Drain the spinach mixture and chop finely.
Transfer the spinach into the baking dish.
In a large saucepan over medium heat, melt 4 TBSP. of the butter.
Stir in the flour and whisk until smooth.
Reduce heat to low and gradually add the milk, stirring constantly with a spoon until smooth and thickened; 8 to 10 minutes.
Once the sauce is thickened, add the cheese, half and half, lemon juice, garlic powder, nutmeg, salt and cayenne.
Cook over low heat until thickened again, about 10 minutes.
Remove the sauce from the heat and carefully fold in the crabmeat.
Pour the mixture evenly over the spinach.
Sprinkle with the breadcrumbs and dot with the remaining 2 TBSP butter (you may need more bread crumbs if you're preparing individual servings).
Broil about 5 minutes, until browned.
Let sit 5 minutes before serving.

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