Crabmeat Au Gratin with Spinach and Mushrooms
5 oz frozen chopped spinach
6 tbsp butter or margarine
1 cup onions, finely chopped
1 lb lump Crabmeat
1 can (2 1/2 oz) mushrooms
2 tbsp all purpose flour
1 cup milk
1/2 cup jalapeno cheese, grated
1/2 cup seasoned bread crumbs
Preheat oven to 350 degrees. In a saucepan, cook spinach in
boiling water. Let simmer for 4 minutes or until thawed. Drain and
set aside. In a separate saucepan, melt 4 tbsp of butter over medium
heat and saute onions and garlic for about 15 minutes or until tender.
Stir in Crabmeat and mushrooms; reduce heat; and continue cooking.
In a separate saucepan melt remaining 2 tbsp of butter. Add flour,
stirring until lightly browned. Slowly stir in milk and spinach until smooth.
Add cheese and stir until melted. (If mixture starts to stick to the sides of
the pan, add water as needed). Add Crabmeat and mushrooms to milk and spinach
mixture. Stir carefully to keep Crabmeat from flaking. Pour into a greased casserole
dish. Top with bread crumbs and bake for about 20-30 minutes or until casserole
is browned around the edges. Serves 4-6.