Crab Casserole Florentine

⁽¹⁾

Very good way to use imatation crab. I didn't have water chestnuts but was okay without them. I think I might try cream of celery soup next time.

90 minutes Prep: 30 minutes Cook: 60 minutes

251 calories per serving view nutrition facts

suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	tablespoons	butter
2	packages	spinach, frozen	chopped, drained
1	can	soup, cream of mushroom	undiluted
10	ounces	white sauce
1 1/4	cups	swiss cheese	shredded
1	tablespoon	lemon juice	fresh
2	cans	crab meat	(7 1/2 oz)
1	can	water chestnuts	(6 1/2 oz)
3	tablespoons	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

Melt butter.

Add spinach and cook until all the liquid has evaporated.

Stir in the cream of mushroom soup. Remove from heat and set aside.

Combine white sauce, cheese, and lemon juice in saucepan.

Cook over medium heat, stirring until cheese melts.

Remove cartilage from crab meat.

Add to sauce along with water chestnuts.

In 10 inch casserole, layer the spinach and mushroom soup using 1/2 of the mixture.

Top with half of the crab mixture. Repeat layer.

Top with Parmesan.

Bake at 300 degrees for 1 hour.

Reviews

Very good way to use imatation crab. I didn't have water chestnuts but was okay without them. I think I might try cream of celery soup next time.
over 3 years ago by elaineae

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 238g

Amount per Serving

Calories 251 61% of calories from fat

	% Daily Value*
Total Fat 17.0g	26%
Saturated Fat 7.0g	33%
Trans Fat 0.0g
Cholesterol 21mg	7%
Sodium 836mg	35%
Total Carbohydrate 19.0g	6%
Dietary Fiber 4.0g	17%
Sugars 3.0g
Protein 9.0g	18%

Vitamin A	273%		Vitamin C	12%
Calcium	26%		Iron	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Stocks

Last Recipes Viewed

Recipe Bite

Unraveling the Complexities of Burgundy

by Mark R. Vogel

The term "Burgundy", in the minds of the American masses, has come to denote generic red wine. Mediocre restaurants often use the term to...

Member Review

Lentil Chili Topped with Cornbread

This recipe turned out okay, however I was concerned that it called for 3 cups of vegetable oil in the cornbread topping. Also, when I baked it in the oven in a rather large dish, it still boiled over. This caused me to have to remove some of the liquid partway through cooking. The recipe doesn't list how many people it serves either. Still, rather tasty though. If you use stock that is salted already, remember to not add so much later on to the recipe.

Reviewed by Mae-Sekh'met