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Crab Casserole Florentine

 

Crab Casserole Florentine recipe
69

Yield

4

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 tablespoons butter
2 packages spinach, frozen
chopped, drained
1 can cream of mushroom soup
undiluted
10 ounces bechamel (white) sauce
1 ¼ 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 cheese
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 ½ of the mixture.

Top with half of the crab mixture. Repeat layer.

Top with Parmesan.

Bake at 300℉ (150℃) for 1 hour.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Excellent, especially if you love crab! Found it over 40 years ago in Three Rivers Cookbook (women's league in Pittsburgh). Great little collection of private and professional Pittsburgh chefs from QPJMXappetizers to desserts. I have used it so much it fell apart. Stapled together.

over 2 years ago

Nutrition Facts

Serving Size 272g (9.6 oz)
Amount per Serving
Calories 38063% of calories from fat
 % Daily Value *
Total Fat 26g 41%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 901mg 38%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 17%
Sugars g
Protein 36g
Vitamin A 279% Vitamin C 12%
Calcium 53% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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