Spinach And Lump Crabmeat Au Gratin Recipes

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LUMP CRABMEAT & SPINACH AU GRATIN

This is my version of Pappadeaux's famous dip. It's To Die For!

Provided by Donna Graffagnino

Categories     Cheese Appetizers

Time 40m

Number Of Ingredients 13



Lump Crabmeat & Spinach Au Gratin image

Steps:

  • 1. Preheat oven 350° F. Microwave spinach according to package directions. Drain liquid, squeeze some excess liquid and set aside.
  • 2. 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.
  • 3. Gently remove crab with slotted spoon and set aside for later. Leave the liquid in the skillet.
  • 4. 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.
  • 5. Add Half and Half and seasonings, stir continuously over medium heat until the mixture begins to boil. Remove from heat immediately.
  • 6. Gently fold in the spinach first. Taste for seasonings and adjust if needed. Then fold in the crab meat.
  • 7. 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.
  • 8. Sprinkle with parsley or chives if desired. Serve piping hot with crusty garlic bread slices.

1 bag(s) 16 oz frozen or 24 oz fresh chopped spinach
1/2 c butter
1 lb lump crabmeat, picked through for shells
1 Tbsp all purpose flour
4 oz mozzarella cheese, shredded or cubed
4 oz onion & chive philadelphia cream cheese
3/4 c half and half
1 Tbsp sherry (cooking sherry ok)
1 tsp salt
1/2 tsp white pepper
1/4 tsp cayenne pepper, or more to taste
1 c cheddar cheese, shredded
minced parsley or chives for garnish

SPINACH AND LUMP CRABMEAT AU GRATIN

Our local newspaper holds a cooking contest once a year and the publishes all of the recipes submitted. This dish was voted the "Grand Champion".

Provided by Luby Luby Luby

Categories     Crab

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11



Spinach and Lump Crabmeat Au Gratin image

Steps:

  • Preheat oven to 350 degrees.
  • Microwave spinach according to package directions.
  • Drain liquid and set aside.
  • Melt butter in medium skillet.
  • Add crab meat and saute for 3 minutes on medium heat being careful not to break up crab meat too much.
  • Remove crab meat, leaving liquid in skillet.
  • In same skillet, stir in flour and cook on low heat until well blended.
  • Add Monterey Jack cheese and cream cheese, stirring on low heat until completely melted.
  • Add Half and Half and seasonings, stirring continuously on medium heat until mixture begins to boil.
  • Remove from heat immediately.
  • Add spinach and crab meat and carefully fold into sauce.
  • Pour into a 9x9 shallow casserole dish or 6 individual ramekins.
  • Sprinikle shredded cheese on top and bake for 10 minutes or until is melted.

Nutrition Facts : Calories 484.5, Fat 37.7, SaturatedFat 23.2, Cholesterol 162.7, Sodium 1101.5, Carbohydrate 7.3, Fiber 2.5, Sugar 0.9, Protein 30.9

1 (16 ounce) bag frozen chopped spinach
1/2 cup butter
1 lb lump crabmeat
1 tablespoon all-purpose flour
4 ounces monterey jack cheese, cubed
4 ounces Philadelphia Cream Cheese, cubed
3/4 cup half-and-half
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cayenne pepper
3/4 cup shredded cheddar cheese

TONY'S CRABMEAT AU GRATIN

A nice version of a Southern favorite - mushrooms are a great adddition that compliment the flavors! Another great recipe unearthed from Tony's Seafood in Louisiana. ;)

Provided by Mommy Diva

Categories     Spreads

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14



Tony's Crabmeat Au Gratin image

Steps:

  • Saute green onions, celery and mushrooms in butter, set aside.
  • Start white sauce:
  • Melt butter in heavy saucepan.
  • Blend in flour, stirring constantly until smooth.
  • Remove from heat and add milk a little at a time.
  • Season to taste and cook on low heat until thick and bubbly.
  • Add White sauce, crabmeat, salt and pepper.
  • Place in greased baking dish and top with cheese.
  • Bake at 350 for 20-25 minutes.
  • Serve with salad and bread for a quick easy and TASTY dinner! Can be served with a sliced small baguette or other bread as an appetizer!

Nutrition Facts : Calories 611.6, Fat 41.6, SaturatedFat 23.1, Cholesterol 188.5, Sodium 1025.8, Carbohydrate 19.4, Fiber 0.8, Sugar 3.4, Protein 39.8

1/2 cup green onion, chopped
2 tablespoons celery, chopped
1/2 cup mushroom, chopped
3 tablespoons butter
1 cup white sauce (see below)
1 lb lump crabmeat
hot sauce, to taste
salt, to taste
1/8 teaspoon black and red pepper blend
1 cup cheddar cheese, grated
1/4 cup butter
1/4 cup flour
1 3/4 cups milk, scalded
salt and pepper

CRAB AND SPINACH MORNAY

Provided by Pierre Franey

Categories     brunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13



Crab and Spinach Mornay image

Steps:

  • Preheat oven to 350 degrees.
  • Pick over crab meat carefully to remove and discard pieces of shell or cartilage. Do not break up the pieces of crab; leave them as whole as possible. Set aside.
  • Pick over spinach to remove tough stems or blemished leaves. Rinse well and drain. Set aside.
  • Heat 3 tablespoons butter in a saucepan and add flour, stirring rapidly with a whisk. Add salt, pepper and cayenne. When blended, stir in milk, cream and nutmeg. Let simmer, stirring often from the bottom, about 10 minutes. Add cheese and stir until melted.
  • Put spinach in a deep skillet or casserole without water. Cook, stirring often, until the leaves wilt. Drain. Press or squeeze to extract as much liquid as possible from the leaves. Chop spinach until it is medium fine.
  • Heat remaining tablespoon of butter in a skillet and add 1 tablespoon shallots. Cook briefly, stirring, and add spinach. Add salt and pepper. Spoon mixture into a baking dish (an oval dish measuring 14 by 8 by 2 inches is ideal).
  • Spoon crab into a smaller ovenproof dish and sprinkle with remaining tablespoon of chopped shallots. Place in oven and bake 5 minutes. Scatter crab meat over spinach and smooth it to make an even layer. Spoon cheese sauce over all and smooth it over. Sprinkle Parmesan cheese evenly on top.
  • Place dish in oven and bake 10 minutes. Heat broiler. Let broil, leaving the door partly ajar, about 2 minutes or until nicely glazed on top. Serve.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 28 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 17 grams, Sodium 981 milligrams, Sugar 7 grams, TransFat 0 grams

1 pound crab meat, preferably lump
1-1/4 pounds fresh spinach
4 tablespoons butter
3 tablespoons flour
Salt to taste if desired
Freshly ground pepper to taste
1/8 teaspoon cayenne pepper
1-3/4 cups milk
1/3 cup heavy cream
1/8 teaspoon freshly grated nutmeg
2 tablespoons finely diced cheese, preferably Gruyere or Swiss
2 tablespoons finely chopped shallots
2 tablespoons freshly grated Parmesan cheese

CRABMEAT AU GRATIN

This is a wonderful crabdish for a dinner party. I usually cut it in half for my family. It is wonderful.

Provided by Gloria 15x

Categories     Crab

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12



Crabmeat Au Gratin image

Steps:

  • Melt butter. Add onions, celery, bell pepper and pimiento and saute until soft.
  • Stir in flour and blend well.
  • Add hot half and half, stirring; cook, stirring until sauce thickens.
  • Add wine, salt, and cayenne.
  • Spread crabmeat in buttered baking dish; spoon sauce over crabmeat and sprinkle with grated cheese.
  • Bake in preheated 375 degree oven 15 to 20 minutes, or until bubbly.

1 cup butter
1 cup onion, chopped
1 cup celery, chopped
1/2 cup bell pepper, chopped
1 tablespoon pimiento, chopped
1/4 cup all-purpose flour
1 cup half-and-half cream, heated
1/2 cup dry white wine
salt
cayenne pepper
1 cup American cheese, grated
2 lbs crabmeat

CRABMEAT AU GRATIN

This dish is great served with a tossed green salad and crusty bread. Recipe Source: American Profile

Provided by Ceezie

Categories     Crab

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11



Crabmeat Au Gratin image

Steps:

  • Preheat oven to 375°F Grease a 12 x 8-inch baking dish.
  • Melt butter in a large skillet over medium heat. Add onion and celery; cook until onions are translucent, about 6 minutes, stirring frequently.
  • Add flour and stir until well blended. Cook 2 minutes, stirring constantly. Gradually add milk, stirring constantly. Add a ladle of milk mixture to beaten egg yolks; stir well. Pour egg mixture into milk mixture in pan. Add salt, cayenne and black pepper; cook, stirring, until thickened, about 5 minutes.
  • Place crabmeat in a medium bowl. Add sauce and mix gently but thoroughly to blend. Spoon into prepared pan. Sprinkle with Cheddar.
  • Bake, uncovered, 25 minutes, or until cheese melts and begins to lightly brown.

Nutrition Facts : Calories 223.3, Fat 14, SaturatedFat 8.3, Cholesterol 115.8, Sodium 480.6, Carbohydrate 8.9, Fiber 0.6, Sugar 1, Protein 15.1

1/3 cup unsalted butter
1 large onion, finely chopped
1 medium celery, finely chopped
1/2 cup all-purpose flour
2 (12 ounce) cans low-fat evaporated milk
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 lb fresh crabmeat, picked over for shells and cartilage
1 cup shredded cheddar cheese

LUMP CRABMEAT AU GRATIN/DIP II

Pappadeaux's is famous for many delicious dishes, the crab & spinach dip being one of the most popular. Here's my version of that amazing dip. Shrimp or Crawfish can be added or substituted for the crabmeat.

Provided by Donna Graffagnino

Categories     Other Side Dishes

Time 40m

Number Of Ingredients 18



Lump Crabmeat Au Gratin/Dip II image

Steps:

  • 1. Preheat oven 350° F. Microwave onions and garlic in microwave safe bowl with just a little water for about 3 minutes or until onions are translucent. Completely drain the liquid and set aside.
  • 2. Melt butter in skillet over medium heat. Add crabmeat and sauté about 3 minutes being careful not to break up crabmeat. Scoop out crab meat and add to onions. Leave the liquid in the skillet.
  • 3. Reduce heat to low and stir flour into the crab/butter liquid until well blended.
  • 4. Add Monterey Jack cheese and cream cheese; stir until cheeses are completely melted.
  • 5. Increase heat to medium and add Half & Half, salt, pepper & cayenne, stirring continuously until mixture begins to boil. Remove from heat immediately.
  • 6. Fold in onions and crab meat, being careful not to break up crabmeat.
  • 7. Pour into 6 individual buttered Ramekins or into a buttered 9 x 9 shallow casserole dish.
  • 8. Sprinkle top with green onions, then top with shredded cheese. If serving as a dip, make the garlic bread now.
  • 9. Put the bread slices on a baking sheet lined with foil. Combine melted butter and granulated garlic then liberally brush on one side of the baguette slices. Sprinkle lightly with parsley and grated parmesan cheese.
  • 10. Put dip in the oven on lower rack and garlic bread on the top rack. Bake for 10 minutes until cheese is melted and dip is hot and bubbly, and garlic bread is toasted. Enjoy!

1/2 small onion, chopped fine
2 tsp garlic, minced
1/2 c butter
1 lb lump crabmeat
1 Tbsp all purpose flour
4 oz monterey jack cheese, cubed
4 oz philadelphia cream cheese
3/4 c half & half
1 tsp salt
1/2 tsp white pepper
1/2 tsp cayenne pepper
1 bunch green onions, sliced thin
3/4 - 1 c cheddar or colby jack cheese, shredded
1 - 2 baguettes, diagonally sliced
1 - 2 stick butter, melted
2 tsp powdered or granulated garlic
1 Tbsp dried chopped parsley
finely grated parmigiano reggiano

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