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Crabmeat Florentine Recipe

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This recipe for Crabmeat Florentine is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound white crabmeat
1 small can mushrooms (slices or pieces)
10 oz frozen chopped spinach, thawed
1½ cup buttered bread crumbs
Parmesan cheese to taste

MORNAY SAUCE:
1 cup butter
5/8 cup flour
1 quart milk
½ cup half and half cream
1 tsp salt
1 tsp white pepper
6 drops tabasco sauce
2 cups grated Swiss cheese
Directions:
Directions:
MORNAY SAUCE:

Stir butter and flour over heat until butter and flour form light airy bubbles. Then add slowly, using a whisk: milk, cream, salt, pepper, and tobacco. Cook over low heat, stirring constantly. Allow to come to slow boil and cook about 3 minutes more. Add Swiss cheese. Stir and allow to cool.

FLORENTINE:
Place spinach in bottom of greased casserole.

Mix crabmeat, mushrooms, and 1-2 cups of Mornay sauce. Pour over spinach. Bake at 350° for 20-25 minutes. Remove from oven and cover with 1 ½ cups of buttered bread crumbs mixed with Parmesan cheese. Place back in oven and heat until browned.

 

 

 

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