A base of spinach is covered with a mushroom, onion, and hard cooked egg sauce, then topped with snow crab and Swiss cheese. My grandmother passed this recipe to me, she always made it with artificial crab chunks. Yummy!

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 8-inch square, glass baking dish. Place spinach on the bottom, and around the sides of the prepared baking dish.

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  • Stir together the mayonnaise and flour in a sauce pan. Stir in the milk, and season with salt, paprika, rosemary, and thyme. Add the onion and mushrooms; bring to a simmer over medium-high heat. Cook until thickened, stirring constantly. Stir in the eggs, then pour into the baking dish. Sprinkle with crab meat and cheese.

  • Bake in preheated oven until cheese has melted, about 20 minutes.

Nutrition Facts

435 calories; protein 34.8g 70% DV; carbohydrates 17g 6% DV; fat 26g 40% DV; cholesterol 194.2mg 65% DV; sodium 947.2mg 38% DV. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2006
This was great! I used two cans of crab meat. The only thing I might do different is to make it in individual dishes. Read More
(11)

Most helpful critical review

Rating: 3 stars
03/25/2012
this is a tough one for me to rate as we really liked it in the end...but that involved a lot of changes...some minor and some major. First the minor changes. Instead of ll mayo I used half mayo and half sour cream. Personally I just think mayo is too sweet for my tastes. The mushrooms: I used fresh portebellos that I sauteed up...so they probably had more flavor than the canned ones. Spinach: I used 16 oz as I had a one pound bunch of fresh spinach from the market. I cooked and drained it. HERE is where the folks that got runny sauce probably ran into trouble. Spinach is mostly water/it shrinks a lot/a lot of water comes out of it with cooking. Weather using fresh or frozen...it's really important that it is drained well before putting it in a sauce....not just drip dry....you need to SQUEEZE the water out of it.....or else yes....it will make stuff watery. I left the boiled eggs out as I just personally hate hard boiled eggs. I used 3/4 cup of cheese since that is what I had on hand/just tossed it all in. The major thing to me is the spice. It ended up bland and I added more spices that majorly amped up the flavor: 2 tsp of Old Bay plus 1/8 tsp of red pepper flakes. Read More
(5)
10 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/22/2006
This was great! I used two cans of crab meat. The only thing I might do different is to make it in individual dishes. Read More
(11)
Rating: 3 stars
03/25/2012
this is a tough one for me to rate as we really liked it in the end...but that involved a lot of changes...some minor and some major. First the minor changes. Instead of ll mayo I used half mayo and half sour cream. Personally I just think mayo is too sweet for my tastes. The mushrooms: I used fresh portebellos that I sauteed up...so they probably had more flavor than the canned ones. Spinach: I used 16 oz as I had a one pound bunch of fresh spinach from the market. I cooked and drained it. HERE is where the folks that got runny sauce probably ran into trouble. Spinach is mostly water/it shrinks a lot/a lot of water comes out of it with cooking. Weather using fresh or frozen...it's really important that it is drained well before putting it in a sauce....not just drip dry....you need to SQUEEZE the water out of it.....or else yes....it will make stuff watery. I left the boiled eggs out as I just personally hate hard boiled eggs. I used 3/4 cup of cheese since that is what I had on hand/just tossed it all in. The major thing to me is the spice. It ended up bland and I added more spices that majorly amped up the flavor: 2 tsp of Old Bay plus 1/8 tsp of red pepper flakes. Read More
(5)
Rating: 5 stars
10/28/2006
I made this dish for my family. Everyone raved over it. The only thing I didn't do was put in the mushrooms. I added another 1/4c of Swiss cheese on the top. It was really good. Read More
(5)
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Rating: 4 stars
12/14/2007
Very good! This recipe will definitely be made again in our household. Read More
(3)
Rating: 5 stars
10/18/2007
DELICIOUS! A real keeper. Read More
(3)
Rating: 2 stars
04/26/2008
I was a little disapointed because I was expecting a "WOW". It wasn't great but wasn't bad. It was okay. I also used 1/2 fresh crab meat and 1/2 artificial. I have to say that I think the artificial tasted better in the recipe. I might try it again without the rosemary and maybe adding some cheese in the sauce and little more on top. Read More
(2)
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Rating: 4 stars
12/09/2011
Made as written but used fresh mushrooms. Good basic recipe but a bit bland. Will add Old Bay seasoning or maybe Tony Chacheres next time I make. Read More
(2)
Rating: 3 stars
10/11/2011
This turns out as total mush but tastes great over pasta or as a spread on toasted bread. Read More
(1)
Rating: 5 stars
12/05/2012
amazing! i couldn't get enough! I did however use fresh spinach and I sauted it in home made garlic butter delisous! On the other hand I'm sure that it would be just as good if i just used frozen. Read More
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