Alex's Recipes


Spinach & Crab Casserole


Serves 8 to 10



3 packages of chopped spinach, cooked and squeezed dry.
1/2 lb. Tillamook or cheddar cheese.


1-1/2 lbs. crab
3 green onions
chopped juice of 1 lemon
1 tbsp. chopped parsley
1/4 cup sherry (more or less as you wish)

Cream sauce made from:

1/2 cube butter
2 tablespoons flour
1 can Campbell's tomato soup mixed with 1/2 pt. sour cream


Line a 2-1/2 quart casserole with the spinach. Then sprinkle with 1/4 lb Tillamook or cheddar cheese.

Add crab, onions, lemon juice, chopped parsley and sherry.

Then sprinkle the other 1/4 lb cheese over the top. Make up the cream sauce, and pour over all.

Dot the casserole with butter. Bake 1 hour at 50 degrees, it should be bubbling. Serves 8 to 10. Shrimp or other seafood may be used.






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