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
- 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
- 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.
- 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
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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