Crab and Spinach Casserole with Sour Cream Topping

Kitchen Tested
  • Yield 4 servings

This is kind of like a crabmeat cocktail in a casserole.

Serve it as a luxurious side dish to a fish dinner or as a first course or main course.


2 (10-ounce) packages frozen chopped spinach, thawed
Salt and pepper to taste
1 cup finely chopped onion
1 pound lump crabmeat
1 cup shredded reduced-fat sharp Cheddar cheese
2/3 cup nonfat sour cream
3 tablespoons cocktail sauce


  1. Preheat oven to 325F.
  2. Squeeze spinach dry and add salt and pepper.
  3. In a casserole dish coated with nonstick cooking spray, spread a single layer of spinach, onion, crabmeat and cheese in that order.
  4. In a small bowl, combine sour cream and cocktail sauce and spread on top. Bake 45 mintues.



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