Ingredients: |
Ingredients: Ingredients
The Seafood & Spinach
1 lb fresh spinach (or 2 packages frozen, thawed and squeezed very dry)
½ lb lump crab meat, picked over for shells
½ lb shrimp, peeled, deveined, and chopped
2 tbsp butter
1 tbsp olive oil
1 small onion or shallot, finely minced
2 cloves garlic, minced
The Ruth’s Chris Cream Base
3 tbsp cream cheese, softened
½ cup heavy cream
¼ tsp nutmeg (essential for that authentic steakhouse flavor)
Salt & black pepper, to taste
The Cheesy Crust
1 cup shredded mozzarella cheese
⅓ cup grated Parmesan cheese
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Directions: |
Directions:Instructions
Preheat: Preheat the oven to 375°F (190°C) and lightly butter a small baking dish.
Prep Spinach: If using fresh spinach, sauté briefly until wilted. Crucial Step: Whether fresh or frozen, place spinach in a kitchen towel and squeeze until bone dry. Excess water will ruin the creamy texture.
Sauté Base: In a skillet over medium heat, melt the butter with the olive oil. Add the onion/shallot and cook until soft (3 mins).
Cook Shrimp: Stir in the garlic and chopped shrimp. Cook for 2 minutes until shrimp is just pink.
Make the Cream: Reduce heat to low. Stir in the softened cream cheese and heavy cream until smooth and fully combined. Season with nutmeg, salt, and pepper.
Combine: Fold in the dried spinach until coated in the sauce. Gently fold in the lump crab meat (be careful not to break up the lumps).
Assemble: Transfer the mixture to the prepared baking dish.
Bake: Sprinkle mozzarella and Parmesan evenly over the top. Bake for 20–25 minutes until bubbly and lightly golden. Let rest for 5 minutes before serving. |
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