Crab Rockefeller
Dive into coastal decadence with this irresistible Crab Rockefeller recipe, a luxurious twist on the beloved classic. Plump lump crab meat is layered with a rich, creamy spinach-Parmesan sauce, brightened by a hint of lemon juice and a touch of cayenne for subtle heat. Topped with buttery, golden panko breadcrumbs and fresh parsley, this baked dish offers a satisfying crunch to balance its velvety interior. Simple yet elegant, Crab Rockefeller is perfect as an appetizer or a standout main course when paired with a crisp green salad. Ready in just 35 minutes, this dish combines the brininess of fresh crab with the comforting flavors of garlic, shallots, and cream, making it a show-stopping addition to your table.
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Recipe Information
Ingredients
- 1 pound Lump crab meat
- 10 ounces Fresh spinach
- 4 tablespoons Unsalted butter
- 2 small Shallots, finely minced
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup Panko breadcrumbs
- 2 tablespoons Parsley, chopped
- 2 tablespoons Lemon juice
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat the oven to 400°F (200°C).
Rinse and dry the fresh spinach thoroughly. Roughly chop and set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced shallots and garlic. Cook for 2-3 minutes until fragrant and softened.
Add the chopped spinach to the skillet and sauté until wilted, about 3-4 minutes. Remove from heat and set aside.
In a small saucepan over medium heat, melt the remaining 2 tablespoons of butter. Stir in the panko breadcrumbs. Toast lightly, stirring frequently, until golden brown, about 2-3 minutes. Remove from heat and set aside.
In the same skillet used for the spinach, add the heavy cream, grated Parmesan cheese, lemon juice, cayenne pepper, salt, and black pepper. Stir well and bring to a gentle simmer.
Add the cooked spinach mixture to the cream and cheese sauce. Stir to combine.
Lightly grease a baking dish with olive oil. Evenly spread the lump crab meat across the bottom of the dish.
Pour the spinach and cream mixture over the crab meat, spreading it out evenly.
Top the mixture with the toasted panko breadcrumbs, spreading them in an even layer. Sprinkle chopped parsley over the top for added color and flavor.
Bake in the preheated oven for 12-15 minutes, or until the top is golden and bubbly.
Remove from the oven and let the dish cool slightly for 5 minutes before serving.
Serve warm as an appetizer or alongside a simple green salad for a main course.
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.4 g | 240% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 4897 mg | 213% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 6.4 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1550 mg | 119% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1847 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
