Print Maryland crab and seafood recipes from
Crabmeat Au Gratin with Spinach/Mushroom
  • 1 bag spinach (10 oz.)
  • 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
  • 1/2 cup jalapeno cheese
  • 1/2 cup Ritz cracker crumbs
  • Athens phyllo dough puff pastry shells
Tear spinach in small pieces, steam and drain and put aside. In saucepan, melt 4 tbsp butter and saute onions and garlic until tender. Stir in mushrooms and crabmeat, reduce heat until mushrooms are tender.

      In separate saucepan, melt remaining 2 tbsp. butter. Add flour slowly, constantly stirring until golden. Slowly stir in cream and spinach until smooth. Add cheese and stir until melted. Add crabmeat and mushroom mixture to cream and spinach mixture. Pour all into lightly greased casserole dish, top with Ritz crumbs and bake at 350 degrees for 20-30 minutes. Serve over puff pastry shells (found in the freezer section of the supermarket). Fill shells, top with Ritz cracker crumbs and put under broiler until crumbs are browned. You can make these ahead of time, and freeze, and then heat in 350 degree oven for approximately 18-20 minutes. Great to have some on hand in the freezer for quick hors d'oeuvres.

Submitted by Elly Dombroski. She receives a $25 gift certificate from The Crab Place for being chosen Recipe of the Week.
Find us on Facebook