Crab Rockefeller Recipe
Crab Rockefeller Recipe photo by Taste of Home

Crab Rockefeller Recipe

Publisher Photo
When you're entertaining seafood lovers, you can't go wrong with this delightful main course. It has such rich flavor! The spinach and golden crumb topping make the casserole look very attractive. -Cheryl Maczko Arthurdale, West Virginia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3 servings

Ingredients

  • 4 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1-1/3 cups milk
  • 1/2 cup grated Parmesan cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1/2 cup dry bread crumbs

Nutritional Facts

1 serving equals 430 calories, 25 g fat (15 g saturated fat), 117 mg cholesterol, 870 mg sodium, 26 g carbohydrate, 3 g fiber, 26 g protein.

Directions

  1. In a large saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese and stir until smooth. Add the spinach and crab.
  2. Transfer to a greased shallow 1-qt. baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 375° for 15-20 minutes or until bubbly. Yield: 3 servings.
Originally published as Crab Rockefeller in Taste of Home April/May 2004, p41

Nutritional Facts

1 serving equals 430 calories, 25 g fat (15 g saturated fat), 117 mg cholesterol, 870 mg sodium, 26 g carbohydrate, 3 g fiber, 26 g protein.

This recipe pairs well with a light white wine.

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Reviews for Crab Rockefeller

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Mar. 28, 2014

I appreciate the other reviews, and as a result modified the recipe. 1. I used whole milk (its what I have) 2. I used cream cheese instead of parmesan cheese then mixed the parmesan in with the crust, and added lemon pepper and salt. I wanted to add old bay but I didn't have any. If I make it again I'll up the amount of crab and make a baked pasta dish out of it. Then it will be a good substantial meal. Very easy to whip up however, and one pot and a couple of dishes cause I forgot to thaw the spinach in the morning.

MY REVIEW
Reviewed Dec. 4, 2010

I can appreciate what the other reviewer has posted. This dish is similar to a scalloped or creamed spinach dish. It would be a great dish to serve with your leftover rice or pasta.

I had to make this one because it has my two favorites and staples in my diet in it- spinach and crab (although I enjoy the fake crab).

I noticed it didnt have any seasonings listed so I salted and peppered and added nutmeg to my spinach before combining with the white sauce and cheese. Oh the other substitution I made is the addition of goat cheese instead of the parmesan. I also added some garlic powder to the bread crumbs and butter. Quite nice but I do enjoy creamed spinach.

MY REVIEW
Reviewed Mar. 21, 2009

I was absolutely disappointed by this recipe.

#1 - This is not a main course. More like a dip, a side dish at best

#2 - It did not taste very good. It was bland and boring. The bread crumbs were a weird gross addition. The dish looked like spinach dip but did not come out near as good. I felt like I wasted my time and money.

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