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New orleans spinach crabmeat casserole
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| Artist: |
_ |
| Categories: |
Casseroles, Entrees, Seafood, Spinach, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 6
| tbsp | Butter | | 1
| cup | Chopped Onions | | 1/4
| cup | Chopped Green Onions | | 20
| oz | Frozen Chopped Spinach * | | 1
| pint | Sour Cream | | 1/2
| cup | Grated Parmesan Cheese | | 14
| oz | Drained Artichoke Hearts | | 1/2
| tsp | Salt | | 1/4
| tsp | Pepper | | 1
| tsp | Worcestershire Sauce | | 1/4
| tsp | Tabasco Sauce | | 1
| lbs | Crabmeat | | 1/2
| lbs | Cooked Shrimp |
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Procedures:
| 1 | * frozen chopped spinach should be thawed and drained. | | 2 | ~--------------------------------------------------------------------- ~-- preheat oven to 350°F. | | 3 | In a heavy skillet, melt butter and saute?onions and green onions until they are soft but not brown. | | 4 | Add spinach, sour cream and cheese. | | 5 | Reduce heat and simmer until heated throughout. | | 6 | Add artichoke hearts, salt,pepper, worcestershire sauce and tabasco sauce; simmer 2-3 minutes. | | 7 | Gently fold in crab meat and shrimp. | | 8 | Pour into a 2 quart casserole. | | 9 | At this point you may refrigerate or bake for 20- 30 minutes |
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