Crab-Spinach Casserole
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
- 1⁄4 cup mayonnaise
- 1⁄4 cup flour
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon garlic granules
- 1⁄4 teaspoon sweet paprika
- 1⁄8 teaspoon dried rosemary, lightly crushed
- 1⁄8 teaspoon dried thyme, lightly crushed
- 1⁄4 cup grated onion
- 1 cup sliced cleaned fresh mushrooms (sauteed in 1 Tsp extra virgin olive oil) or (4 ounce) can sliced mushrooms, drained
- 2 cups milk
- 2 hard-boiled eggs, chopped
- 1 (6 ounce) package frozen crabmeat, thawed and drained
- 1 cup shredded swiss cheese or 1 cup monterey jack cheese, more to taste
directions
- Spread spinach in bottom of a well buttered square 8" baking dish.
- Combine mayonnaise, flour, salt, pepper, garlic, paprika, rosemary and thyme in a medium saucepan.
- Add onion and mushrooms, and cook over medium heat until bubbly, stirring frequently.
- Gradually add milk, and cook over medium heat until thickened, stirring constantly.
- Stir in eggs.
- Pour into baking dish.
- Top with crab and cheese.
- Bake at 350 degrees F for 30 minutes or until bubbly and cheese is melted.
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Reviews
-
This was a yummy, slightly different dish. I thought the mayo sauce was interesting. I used 1 onion, sauteed, no mushrooms, fresh spinach--which of course looked like a ton until it cooked down; and I didn't have the suggested cheese, so I used a mix of mozzarella, muenster, and ricotta. It turned out rather saucy, which was fine, and we found it good served on toast (kind of like a hot beef sandwich, only nicely different). Perhaps atop rice would work as well.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!