Our chefs this month are notably manipulative. We can just see them moving ingredients around, adding, subtracting, adjusting, postulating questions. They are shifty fellows, but they can be trusted. The proof is in the recipes.
Crab and spinach make surprisingly good casserole mates, which you might never know if you hadn't tasted Jon Michael Overstreet's concoction with the no-nonsense name: Crab and Spinach Casserole. The nutmeg is an apt addition, but take care that the dash does not become a deluge; for some reason the taste comes through very strongly in this dish. We have taken the small liberty of decreasing the amount of tomato soup originally specified, knowing that such adjustments of quantity aren't likely to harm this sort of recipe.
Crab and Spinach Casserole
- 2 pounds fresh or 2 boxes frozen spinach
- 1/4 pound shredded sharp Cheddar cheese
- 1 pound crab meat
- 1 tablespoon lemon juice
- Dash of nutmeg
- 2 tablespoons butter
- 1 tablespoon flour
- 1/2 can (101/2 oz. tomato soup
- 1/2 pint sour cream
Cook spinach about 1 minute in a small amount of water; drain thoroughly and chop. Arrange in bottom of greased 1 1/2-quart casserole. Sprinkle with half the cheese, then crab meat and onion. Add lemon juice and a dash of nutmeg. Melt the butter and blend in flour; add soup and cook until slightly thickened. Remove from heat; stir in sour cream and pour over spinach mixture. Sprinkle with remaining half of cheese. Back in moderate over (350 degrees) for 20 minutes. Serves 6. ― Jon Michael Overstreet, Berkeley