Crab meat florentine

Yield: 8 Servings

Measure 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

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.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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