Ingredients

The following ingredients have 6 Servings
  • 1 bag(s) 16 oz frozen or 24 oz fresh chopped spinach
  • 1/2 cup(s) butter
  • 1 pound(s) lump crabmeat, picked through for shells
  • 1 tablespoon(s) all purpose flour
  • 4 ounce(s) mozzarella cheese, shredded or cubed
  • 4 ounce(s) onion & chive philadelphia cream cheese
  • 3/4 cup(s) half and half
  • 1 tablespoon(s) sherry (cooking sherry ok)
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) white pepper
  • 1/4 teaspoon(s) cayenne pepper, or more to taste
  • 1 cup(s) cheddar cheese, shredded
  • - minced parsley or chives for garnish

Instruction

  • Preheat oven 350° F. Microwave spinach according to package directions. Drain liquid, squeeze some excess liquid and set aside.
  • Melt butter in a medium skillet and sauté crab meat about 3-4 minutes over medium heat being careful not to break up crab meat.
  • Gently remove crab with slotted spoon and set aside for later. Leave the liquid in the skillet.
  • In the same skillet stir in the flour and cook on low heat until well blended. Add Mozzarella, cream cheese, and sherry, stir over low heat until cheeses are completely melted.
  • Add Half and Half and seasonings, stir continuously over medium heat until the mixture begins to boil. Remove from heat immediately.
  • Gently fold in the spinach first. Taste for seasonings and adjust if needed. Then fold in the crab meat.
  • Pour into a 9” x 9” shallow casserole dish or 6 individual ramekins. Sprinkle shredded cheese on top and bake for 10 minutes or until cheese is melted.
  • Sprinkle with parsley or chives if desired. Serve piping hot with crusty garlic bread slices.