Paula Deen’s Crab and Spinach Casserole

Paula Deen’s recipes are the best and this one is no exception.  My internet has been down for over a day so hopefully things will get back to normal soon!


  • 2 10-oz packages of frozen leaf spinach (thawed and drained)
  • 1/2 cup or 1 stick of butter
  • 1 clove garlic, minced
  • 2 tbsp grated yellow onion
  • 1/3 cup all-purpose flour
  • 3 cups whole milk (“Not 1% or 2%,” says Paula.)
  • 1 cup (1/4 lb) grated Swiss cheese
  • 1 cup half-and-half
  • 2 tsp fresh lemon juice
  • pinch of garlic powder
  • dash of freshly grated nutmeg
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 pounds fresh crab meat, picked through twice for shells
  • 1 cup fresh breadcrumbs


Preheat the broiler. Butter a shallow 2-quart baking dish or eight ovenproof individual ramekins.  In a 12” skillet over medium heat, saute the spinach in 2 tbsp of the butter with the garlic and onion for 3 minutes. Drain the spinach mixture and chop finely. Transfer the spinach into the baking dish.  In a large saucepan over medium heat, melt 4 tbsp of the butter. Stir in the flour and whisk until smooth. Reduce heat to low and gradually add the milk, stirring constantly with a spoon until smooth and thickened; this should take 8 to 10 minutes. Once the sauce is thickened, add the cheese, half and half, lemon juice, garlic powder, nutmeg, salt and cayenne. Cook over low heat until thickened again, about 10 minutes. Remove the sauce from the heat and carefully fold in the crab meat.  Pour the mixture evenly over the spinach. Sprinkle with the breadcrumbs and dot with the remaining 2 tbsp butter (you may need more bread crumbs if you’re preparing individual servings).  Broil about 5 minutes, until browned.  Let sit 5 minutes before serving.

NOTE: If you’re making this ahead of time, skip the broiler. After you top off the breadcrumbs with the butter, cover and refrigerate. When you’re ready to cook uncover and bake for about 30 minutes or until bubbly in a pre-heated 350º oven. Then change the oven setting to “Broil” and broil the top for about 5 minutes.


Join The Discussion




  1. 1

    Brandi says

    This looks and sounds amazing! I love anything with crabmeat. Where did you get your crabmeat, by the way? It’s very hard to find here.

  2. 2

    Don’t get me started on how much I love Paula Deen.

  3. 3

    Kimberly L says

    Oh this looks so good. I love anything with crab meat, However just like Brandi – it’s very hard to find here as well.

  4. 4

    Hannah B. says

    What’s a good substitute for crabmeat? I can’t eat it but this looks delicious.

  5. 5

    Ginny P says

    I don’t care for crab, and am trying to stay away from things like flour and bread, do you know of any substitutes? I was thinking shrimp, instead of crabmeat.

  6. 6

    Jane Marie says

    In my estimation, Paula Deen doesn’t know how to make anything that is not absolutely delicious. I would hate to mess with her recipe but I like to use the imitation crab (surimi) I think it would work well here.

  7. 7

    I wish I liked spinach…there are so many recipes that call for it that sound good except for that. lol

  8. 8

    Anna B. says

    I just love Paula…
    Anyway, if you use a black light and you can get your kitchen dark when you pick through the crabmeat, the shells in the meat glow.
    And I Play, if you like eggplant, you might try that instead of the spinach, just remember don’t overcook, and drain well.