The Viking and I have been doing a lot of fishing this summer. That fishing includes crabbing. We’re slowly filling up our freezer to eat this goodness over the non-fishing months. But one of my new favorite ways to eat crab besides freshly steamed on the day it’s caught is in a Crab Florentine Casserole. It takes about five minutes to put together, with another 30 minutes in the oven and …oh my goodness. You will want to eat the whole pan of it!
Here’s what you’ll need:
- 10 oz box of frozen spinach, defrosted and water squeezed out
- 2 tablespoons butter (I prefer unsalted)
- 1 tablespoon flour (if you’re going carb free you could use almond flour)
- minced garlic to taste (if you’re not sure, start with a tsp worth)
- 1/2 cup heavy cream
- 2 tablespoons white wine
- 1/2 cup Parmesan (shredded)
- 8 to 16 oz crab meat (You can use the imitation crab chunks if you like or any white fish. I’ve used both in this recipe and its tasty and works well…however, crab is my favorite.)
- salt and pepper (to taste)
- Paprika & Chives for garnish
- 350 degree oven
- 3 quart Corning casserole dish (lid is not necessary for cooking; but, is great for storing leftovers), prepped with cooking spray
Instructions:
- Spread the drained spinach over the base of the prepared casserole dish.
- Melt the butter in a saucepan over medium-low heat, then add garlic and flour. Cook for 1-2 minutes over medium heat.
- Add the cream and wine, and cook until thickened, stirring regularly.
- Add the Parmesan and crab, stir well. Add salt and pepper and check for seasoning taste; adjust as necessary. Pour the mixture over the top of the spinach.
- Sprinkle paprika and chives over top and bake for 25 to 35 minutes (until everything is bubbly and golden).
This comes in at about 8g carbs per serving. Enjoy! Guilt free!
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