Cheer Up a Crab
Yield
8 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
spinach
cooked and drained |
|
| 10 | ounces |
tomatoes, canned
rotel |
|
| 1 | x |
green chili peppers
green |
*
|
| 1 | cup |
sour cream
|
|
| 1 | cup |
cheese
grated |
|
| 1 | cup |
crab meat
(canned, fresh or frozen) |
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
seasoning mix
|
* |
| 1 | teaspoon |
dill weed
|
|
| 2 | tablespoons |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
spinach
cooked and drained |
|
| 289 | ml/g |
tomatoes, canned
rotel |
|
| 1 | x |
green chili peppers
green |
*
|
| 237 | ml |
sour cream
|
|
| 237 | ml |
cheese
grated |
|
| 237 | ml |
crab meat
(canned, fresh or frozen) |
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
seasoning mix
|
* |
| 5 | ml |
dill weed
|
|
| 3E+1 | ml |
onions
chopped |
|
Directions
Place spinach in greased shallow 2 quart casserole dish.
Mix all other ingredients and pour over spinach.
Bake at 350℉ (180℃) F for 25 to 30 minutes.
