Crab meat florentine

8 Servings

Ingredients

QuantityIngredient
4tablespoonsButter or margarine
½cupChopped onions
2cansCream of mushroom soup
1carton(8-oz) sour cream
1can(6-oz) sliced mushrooms
½cupGrated parmesan cheese
½teaspoonDry mustard
½teaspoonMonosodium glutamate; optional
1poundsFresh or canned crab meat
2tablespoonsMadiera wine
1tablespoonChopped parsley or chives
2packs(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, .