Crab Meat And Spinach Casserole
A creamy and savory crab and spinach casserole layered with croutons and topped with bread crumbs, perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Thaw and drain the crab meat.
- Cook and drain the frozen chopped spinach according to package directions.
- In a buttered 1 1/2-quart casserole, alternate layers of croutons, spinach, and crab meat, beginning and ending with croutons.
- Season the white sauce with cayenne and pour over the layered casserole.
- Sprinkle with bread crumbs and dot with butter.
- Bake uncovered at 325°F until heated through and bubbly, about 20 minutes.
Tips & Substitutions
For a creamier texture, consider adding cream cheese or sour cream to the white sauce. If you can't find frozen crab meat, fresh or canned crab can be substituted, just ensure it is well-drained. You can also use fresh spinach instead of frozen; just sauté it until wilted. To add more flavor, stir in some grated cheese or herbs like dill or parsley.
Serving Suggestions
This casserole pairs well with a simple green salad or a side of steamed vegetables for a balanced meal. For a heartier option, serve it alongside rice or quinoa. It can also be a delightful main dish for brunch, similar to other seafood recipes like Lobster Or Crab Meat Salad, which offers a fresh take on seafood.
Storage & Reheating
Leftover crab meat and spinach casserole can be stored in an airtight container in the refrigerator for up to three days. To reheat, place it in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions, covering them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Meat And Spinach Casserole contains roughly 476 calories, with 17g protein, 84g carbohydrates, and 17g fat. It is an excellent source of vitamin A (164% of the Daily Value), dietary fiber (79% of the Daily Value), and vitamin C (60% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 465mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it without baking, cover it tightly, and refrigerate. When ready to serve, just bake it directly from the fridge, adding an extra 5-10 minutes to the baking time to ensure it's heated through.
What can I substitute for the white sauce?
If you don’t have white sauce on hand, you can use a can of cream of mushroom soup or a homemade cheese sauce. Just make sure to adjust the seasoning accordingly, as these alternatives may add extra saltiness or flavor.
Is this dish suitable for freezing?
Yes, you can freeze the assembled casserole before baking. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to three months. To bake from frozen, just extend the cooking time by about 30 minutes at 325°F.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).