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Crabmeat Au Gratin with Spinach and Mushrooms

A crab meat casserole stuffed pastry shell crab appetizer recipe

Submitted by Elly Dombroski

This recipe was chosen as the Recipe of the Week by The Crab Place.

• 1 10-ounce bag spinach
• 6 tbsp. butter
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 lb. crabmeat, picked clean from shells
• 6-8 mushrooms, sliced and quartered
• 2 tbsp. flour
• 1 cup heavy cream
• ½ cup jalapeno cheese
• ½ cup Ritz cracker crumbs
• Athens phyllo dough puff pastry shells

Tear the spinach into small pieces, steam and drain and set aside.

In a saucepan, melt 4 tbsp butter and sauté the onions and garlic until tender. Stir in the mushrooms and the crabmeat. Reduce heat and cook until the mushrooms are tender.

In a separate saucepan, melt the remaining 2 tbsp. butter. Add the flour slowly, stirring constantly until golden.

Slowly stir in the cream and spinach until smooth. Add the cheese and stir until melted. Add the crabmeat and mushroom mixture to the cream and spinach mixture.

Pour all ingredients into a lightly greased casserole dish. Top with the Ritz cracker crumbs and bake at 350 degrees for 20-30 minutes.

Serve over puff pastry shells, found in the freezer section of the supermarket.

Fill the shells, top with Ritz cracker crumbs and put under broiler until the crumbs are browned.

You can make these ahead of time, and freeze. Reheat them in a 350 degree oven for approximately 18-20 minutes. Great to have on hand for quick hors d'oeuvres.