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