Crab & Spinach Casserole

1 (10 oz.) pkg. frozen chopped spinach
1 c. (4 oz.) shredded sharp Cheddar cheese
2 Tbsp. minced onion
2 Tbsp. all-purpose flour
1/4 c. plus 2 Tbsp. butter or margarine, melted
1 c. milk
1 Tbsp. lemon juice
1 lb. fresh crab meat, drained and flaked
1/2 tsp. salt
1/8 tsp. curry powder
3/4 c. soft bread crumbs

Cook spinach according to package directions. Drain spinach well, pressing between layers of paper towels. Arrange spinach in greased 11”x7” baking dish; sprinkle with cheese. Set aside. Cook onion in butter in heavy saucepan over medium-high heat, stirring constantly, until tender. Reduce heat to low; add flour stirring until blended. Cook one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in crab meat, lemon juice, salt and curry powder. Spoon crab meat mixture evenly over cheese. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 30 minutes. Makes six servings.

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