Cheer Up a Crab

A bed of tender spinach topped with a creamy, cheesy crab mixture spiked with Rotel tomatoes and green chilies. This casserole bakes up bubbly and golden, with just enough heat to keep things interesting.

The sour cream and cheese melt into a luscious sauce that binds the sweet crab meat together, while nutmeg and dill add an unexpected warmth that rounds out every bite.

It’s a one-dish wonder that comes together quickly and feeds a crowd without breaking a sweat.

Kitchen Tips

• Squeeze as much moisture out of the spinach as possible before layering it in the dish. Soggy spinach means a watery casserole.
• Fresh lump crab meat gives you the best flavor and texture, but canned works in a pinch. Just drain it well and pick through for any shell fragments.
• Add a sprinkle of extra cheese on top during the last 5 minutes of baking for a golden, bubbly crust.