Crab Rockefeller

Name: Crab Rockefeller
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Global
Ingredients: 4 Tbsps butter, divided; 170 grams can crabmeat, drained, flaked and cartilage removed; 118 milliliters dry bread crumbs; 2 Tbsps all-purpose flour; 237 milliliters milk; 118 milliliters grated Parmesan cheese; 283 grams package frozen chopped spinach, thawed and squeezed dry

Need a pescatarian main course? Crab Rockefeller could be an outstanding recipe to try. This recipe serves 3. One portion of this dish contains approximately 24g of protein, 24g of fat, and a total of 407 calories. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, crabmeat, parmesan cheese, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

In a large saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese and stir until smooth.

Ingredients you will need

Butter

Cheese

All Purpose Flour

Milk

Equipment you will use

Sauce Pan

Add the spinach and crab.

Ingredients you will need

Spinach

Crab

Transfer to a greased shallow 1-qt. baking dish. Melt the remaining butter; toss with bread crumbs.

Ingredients you will need

Breadcrumbs

Butter

Equipment you will use

Baking Pan

Sprinkle over the top.

Bake, uncovered, at 375° for 15-20 minutes or until bubbly.

Equipment you will use

Oven

Equipment

Sauce Pan

Baking Pan

Oven

Ingredients

Servings:

4Tbsps

butter, divided 170grams

can crabmeat, drained, flaked and cartilage removed 118milliliters

dry bread crumbs 2Tbsps

all-purpose flour 237milliliters

milk 118milliliters

grated Parmesan cheese 283grams

package frozen chopped spinach, thawed and squeezed dry

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.

Foley Johnson Carneros Chardonnay

Our 2014 Carneros Chardonnay has a beautiful golden color. This medium-bodied wine is swarming with aromas of pears, coconut, vanilla, and honey. The broad and expansive palate complements the aromas with sweet and rich notes. A bold wine with flavors of golden delicious apple, buttered toast, vanilla and honey this truly is a delicious wine that can be paired with just about anything