Crab meat florentine
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter or margarine |
| ½ | cup | Chopped onions |
| 2 | cans | Cream of mushroom soup |
| 1 | carton | (8-oz) sour cream |
| 1 | can | (6-oz) sliced mushrooms |
| ½ | cup | Grated parmesan cheese |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Monosodium glutamate; optional |
| 1 | pounds | Fresh or canned crab meat |
| 2 | tablespoons | Madiera wine |
| 1 | tablespoon | Chopped parsley or chives |
| 2 | packs | (10-oz) frozen chopped spinach |
Directions
Saute onion in melted butter in large skillet. Add soup, sour cream, mushrooms, cheese, mustard & MSG. Cook until smooth & thoroughly blended.
Stir into this mixture the crab meat, Madiera & chives or parsley. Cook spinach according to package directions, or place in saucepan with 2 cups water & boil for 10 minutes. Drain. In a casserole, place half the drained cooked spinach, then layer half the crab meat mixture, then another layer of spinach and the top layer is the remaining crab mixture. Heat in 350 oven for 30 minutes. Yields 8 servings. Freezes well.
MARY ANN WHALEY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .