Crab And Spinach Casserole Recipes

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CRAB-SPINACH EGG CASSEROLE



Crab-Spinach Egg Casserole image

I've developed a strong interest in cooking over the years. As a matter of fact, I came up with this casserole as a special breakfast for our daughter when she was home for a visit. -Steve Heaton, Deltona, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 16 servings.

Number Of Ingredients 14

8 large eggs
2 cups half-and-half cream
2 cans (6 ounces each) crabmeat, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup dry bread crumbs
1 cup shredded Swiss cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 celery ribs, chopped
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
3 medium fresh mushrooms, chopped
2 tablespoons butter

Steps:

  • In a large bowl, beat eggs and cream. Stir in the crab, spinach, bread crumbs, cheese, salt, pepper and nutmeg; set aside. In a skillet, saute the celery, onion, red pepper and mushrooms in butter until tender. Add to the spinach mixture., Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 163 calories, Fat 9g fat (5g saturated fat), Cholesterol 141mg cholesterol, Sodium 265mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

HOT SPINACH AND CRAB DIP



Hot Spinach and Crab Dip image

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons unsalted butter
1 small onion, finely chopped
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
8 ounces cream cheese
1 teaspoon Worcestershire
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/8 teaspoon cayenne
1 pound frozen chopped spinach, thawed and squeezed very dry
8 ounces lump crabmeat, picked through for bits of shell
1/2 cup shredded Monterey Jack
3 tablespoons grated Parmesan
2 tablespoons panko breadcrumbs
Crackers, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Melt the butter in a medium pot over medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the cream cheese, Worcestershire, dry mustard, paprika and cayenne, and stir until melted. Add the spinach and crabmeat, and stir until warm and bubbling. Stir in the cheeses and season with salt and pepper.
  • Transfer the dip to a small baking dish and top with the panko. Place the baking dish on a baking sheet and bake until bubbling and golden, about 15 minutes.
  • Serve hot with crackers.

PAULA DEEN'S CRAB AND SPINACH CASSEROLE



Paula Deen's Crab and Spinach Casserole image

Try Paula Deen's version of crab and spinach casserole.

Categories     Paula Deen's Crab and Spinach Casserole     crab     spinach     crab and spinach     Paula Deen     casserole     crab casserole     spinach casserole     crab and spinach casserole

Yield 8

Number Of Ingredients 15

2 package of frozen leaf spinach (thawed and drained)
1/2 c. or 1 stick of butter
1 clove garlic
2 tbsp. grated yellow onion
c. all-purpose flour
3 c. whole milk
1 c. Grated swiss cheese
1 c. half-and-half
2 tsp. fresh lemon juice
pinch of garlic powder
dash of freshly grated nutmeg
1 tsp. salt
1/4 tsp. cayenne pepper
2 lb. fresh crabmeat
1 c. fresh breadcrumbs

Steps:

  • Preheat the broiler. Butter a shallow 2-quart baking dish or eight ovenproof individual ramekins.
  • In a 12" skillet over medium heat, sauté the spinach in 2 tblsp of the butter with the garlic and onion for 3 minutes. Drain the spinach mixture and chop finely. Transfer the spinach into the baking dish.
  • In a large saucepan over medium heat, melt 4 tbsp of the butter. Stir in the flour and whisk until smooth. Reduce heat to low and gradually add the milk, stirring constantly with a spoon until smooth and thickened; this should take 8 to 10 minutes. Once the sauce is thickened, add the cheese, half and half, lemon juice, garlic powder, nutmeg, salt and cayenne. Cook over low heat until thickened again, about 10 minutes. Remove the sauce from the heat and carefully fold in the crabmeat.
  • Pour the mixture evenly over the spinach. Sprinkle with the breadcrumbs and dot with the remaining 2 tblsp butter (you may need more bread crumbs if you're preparing individual servings).
  • Broil about 5 minutes, until browned.
  • Let sit 5 minutes before serving.

PASTA CRAB CASSEROLE



Pasta Crab Casserole image

This is an easy dish to freeze ahead for company. A yummy combination of spiral pasta, crab and sauteed veggies is coated with a buttery sauce, then covered with cheddar cheese. All that's needed to complete the meal is a warm garlic bread and a tossed green salad. -Georgia Mountain Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 casseroles (3-4 servings each).

Number Of Ingredients 11

8 ounces uncooked spiral pasta
1 large onion, chopped
1/2 pound sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup butter
2 garlic cloves, minced
1 pound imitation crabmeat, chopped
1/2 cup sour cream
2 teaspoons salt
1-1/2 teaspoons dried basil
1-1/2 cups shredded cheddar cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms and green pepper in butter until crisp-tender. Add garlic; cook 1 minute longer. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil. , Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 5 minutes longer. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until heated through.

Nutrition Facts :

CRAB AND SPINACH STRATA



Crab and Spinach Strata image

Prepared pesto adds flavorful to a mild crabmeat and egg casserole with make-ahead convenience.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h25m

Yield 8

Number Of Ingredients 10

9 or 10 slices (1/2 inch thick) French bread
1/2 cup basil pesto
2 cups finely shredded Swiss cheese (8 oz)
1 package (12 oz) refrigerated chunk-style imitation crabmeat
1 box (9 oz) frozen spinach, thawed, squeezed to drain*
1 medium red bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
8 eggs
1 1/2 cups milk
1/2 teaspoon salt

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread slices in single layer in bottom of baking dish. Cut remaining bread into cubes to fill in empty spaces.
  • Spread pesto over bread. Sprinkle with 1 cup of the cheese. Layer imitation crabmeat, spinach, bell pepper, onion and remaining 1 cup cheese over bread.
  • In large bowl, beat eggs, milk and salt until well blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight.
  • Heat oven to 350°F. Bake uncovered 45 to 55 minutes or until set and knife inserted in center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 380, Carbohydrate 17 g, Cholesterol 255 mg, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 5 g, TransFat 0 g

CRAB-SPINACH CASSEROLE



Crab-Spinach Casserole image

Make and share this Crab-Spinach Casserole recipe from Food.com.

Provided by Toby Jermain

Categories     Crab

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1/4 cup mayonnaise
1/4 cup flour
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon garlic granules
1/4 teaspoon sweet paprika
1/8 teaspoon dried rosemary, lightly crushed
1/8 teaspoon dried thyme, lightly crushed
1/4 cup grated onion
1 cup sliced cleaned fresh mushrooms (sauteed in 1 Tsp extra virgin olive oil) or 1 (4 ounce) can sliced mushrooms, drained
2 cups milk
2 hard-boiled eggs, chopped
1 (6 ounce) package frozen crabmeat, thawed and drained
1 cup shredded swiss cheese or 1 cup monterey jack cheese, more to taste

Steps:

  • Spread spinach in bottom of a well buttered square 8" baking dish.
  • Combine mayonnaise, flour, salt, pepper, garlic, paprika, rosemary and thyme in a medium saucepan.
  • Add onion and mushrooms, and cook over medium heat until bubbly, stirring frequently.
  • Gradually add milk, and cook over medium heat until thickened, stirring constantly.
  • Stir in eggs.
  • Pour into baking dish.
  • Top with crab and cheese.
  • Bake at 350 degrees F for 30 minutes or until bubbly and cheese is melted.

Nutrition Facts : Calories 395.7, Fat 21.2, SaturatedFat 9.7, Cholesterol 184.9, Sodium 914.2, Carbohydrate 25, Fiber 5.1, Sugar 3.6, Protein 29.3

CRAB AND SPINACH CASSEROLE



Crab and Spinach Casserole image

Make and share this Crab and Spinach Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups uncooked gemelli pasta (twist)
1 (1 7/8 ounce) package knorr leek soup mix
2 cups milk
1 (8 ounce) package imitation crabmeat, chunks
2 cups baby spinach leaves, firmly packed and stems removed
1/2 cup fresh shredded parmesan cheese

Steps:

  • Prepare pasta according to package directions; drain.
  • Meanwhile, in a saucepan, mix the soup mix and milk.
  • Bring to a boil, stirring constantly.
  • In a mixing bowl, add pasta, crabmeat and spinach.
  • Add soup mixture; gently stir to combine.
  • Transfer mixture to a 8-inch baking dish that has been lightly sprayed with nonstick cooking spray; spread evenly.
  • Sprinkle with cheese.
  • Bake, uncovered, at 350 degrees, for 20 minutes or until bubbly and light golden brown.

Nutrition Facts : Calories 396.9, Fat 9.2, SaturatedFat 5.2, Cholesterol 39.4, Sodium 742.2, Carbohydrate 57, Fiber 2.4, Sugar 5.2, Protein 20.9

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