Ruth Chris Seafood Spinach Rockefeller

40 mins
Serves 4
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Directions

  1. 1Preheat oven to 3750F (1900C) and lightly butter a small baking dish.
  2. 2If using fresh spinach, saut briefly until wilted.
  3. 3Place spinach in a kitchen towel and squeeze until completely dry.
  4. 4In a skillet over medium heat, melt butter with olive oil.
  5. 5Add onion/shallot and cook until soft, about 3 minutes.
  6. 6Stir in garlic and chopped shrimp.
  7. 7Cook for 2 minutes until shrimp is just pink.
  8. 8Reduce heat to low.
  9. 9Stir in cream cheese and heavy cream until smooth.
  10. 10Season with nutmeg, salt, and pepper.
  11. 11Fold in the dried spinach until fully coated.
  12. 12Gently fold in the lump crab meat, keeping the lumps intact.
  13. 13Transfer mixture to the prepared baking dish.
  14. 14Sprinkle mozzarella and Parmesan evenly over the top.
  15. 15Bake for 2025 minutes until bubbly and lightly golden.
  16. 16Let rest for 5 minutes before serving.

Ingredients

  • 1 lb fresh spinach
  • 0.5 lb lump crab meat, picked over for shells
  • 0.5 lb shrimp, peeled, deveined, and chopped
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion or shallot, finely minced
  • 2 cloves garlic, minced
  • 3 tbsp cream cheese, softened
  • 0.5 cup heavy cream
  • 0.25 tsp nutmeg
  • Salt
  • black pepper
  • 1 cup shredded mozzarella cheese
  • 0.33 cup grated Parmesan cheese

Equipment

small baking dishkitchen towelskillet

Tips

  • Squeeze spinach until completely dry for a thick, creamy texture.
  • Keep lump crab meat lumps intact when folding.