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Recipes
Seafood
Casseroles
Crab Casseroles

Cullen's Canned Crab Meat Florentine Casserole

2 tbl Butter
2 pkt Frozen spinach, chopped & drained
1 can Cream of mushroom soup, condensed, undiluted
10 oz White sauce
1 1/4 cup Swiss cheese, shredded
1 tbl Fresh lemon juice
2 can Crab meat (7 1/2 oz)
1 can Waterchestnuts (6 1/2 oz.)
3 tbl Grated Parmesan cheese

 Method :
Melt butter. Add spinach and cook until all the liquid has evaporated. Stir in the cream of mushroom soup. Remove from heat and set aside. Combine white sauce, cheese, and lemon juice in saucepan. Cook over medium heat, stirring until cheese melts. Remove cartilage from crab meat. Add to sauce along with water chestnuts.
In 10" casserole, layer the spinach and mushroom soup using 1/2 of the mixture. Top with half of the crab mixture. Repeat layer. Top with Parmesan. Bake at 300 degrees for 1 hour.