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Crab Rockefeller

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


  • 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.
Nutrition Facts
1 each: 430 calories, 25g fat (15g saturated fat), 117mg cholesterol, 870mg sodium, 26g carbohydrate (6g sugars, 3g fiber), 26g protein.

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Average Rating:
  • lshaw
    Oct 10, 2014

    I don't know why the rating of this dish is lower than many others! This is one of my all-time favorite casserole dishes from "Taste of Home" magazine, bar none!!. Hubby loves it too and he is not one to appreciate an over-abundance of casserole-type meals. For the original number of servings, I DO increase the number of cans to 3. I buy lump crabmeat and am very careful to gently mix it in the mixture so the lumps will remain intact as much as possible. I also add a wee bit more salt than what is called for and a tiny bit of cayenne (1/8 tsp.) These flavorings are personal and not required for every diner. I also think shredded parmesan is better than the grated type any day, so I use that.I would personally NEVER add pasta to this dish. When done right, it's very rich-tasting as is and low-carb!

  • wrenjen523
    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.

  • maggieaw
    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.

  • leagenders
    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.

  • leaseligman
    Mar 19, 2009

    No comment left