Spinach and Lump Crabmeat Au Gratin
Indulge in the ultimate comfort food with this luxurious Spinach and Lump Crabmeat Au Gratin. Featuring tender, steamed spinach and succulent lump crabmeat enveloped in a creamy, homemade béchamel sauce, this recipe is elevated with the rich flavors of Parmesan and Gruyère cheeses. Topped with a golden, crispy breadcrumb crust, this decadent casserole is baked to perfection, offering a satisfying blend of creamy, cheesy, and savory textures in every bite. Perfect for an elegant dinner or a show-stopping holiday side dish, this gratin pairs beautifully with crisp white wine or crusty artisan bread. With just 15 minutes of prep and simple techniques, this dish is as easy to make as it is impressive to serve—ideal for crab lovers and fans of wholesome, oven-baked comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 454 grams fresh spinach
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 0.25 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 227 grams lump crabmeat
- 0.5 cup Parmesan cheese, grated
- 1 cup Gruyère cheese, shredded
- 0.5 cup breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Wash the spinach thoroughly and steam it in a large skillet over medium heat until it wilts, about 2-3 minutes. Remove from heat, drain excess water, and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to make a roux and cook for 1-2 minutes until slightly golden.
Gradually whisk in the milk and heavy cream, ensuring a smooth mixture. Continue stirring until the sauce thickens, approximately 5 minutes.
Season the sauce with garlic powder, ground nutmeg, salt, and black pepper. Stir well to combine.
Add the steamed spinach to the sauce and fold it in gently. Carefully stir in the lump crabmeat, ensuring the pieces remain intact.
Transfer the mixture into a greased 9x9-inch baking dish, spreading it out evenly.
In a small bowl, combine the Parmesan cheese, Gruyère cheese, and breadcrumbs. Drizzle with olive oil and mix until the breadcrumbs are lightly coated.
Sprinkle the cheese and breadcrumb mixture evenly over the spinach and crab filling.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 8025 mg | 349% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 27.7 g | ||
| Protein | 131.0 g | 262% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 2760 mg | 212% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1583 mg | 34% | |
*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.
