Rockefeller Crab
Rockefeller Crab



  • 4 tbsp butter
  • 2 tbsp flour
  • 275ml milk
  • 80g grated parmesan
  • 250g frozen spinach, thawed, drained and chopped
  • 200g white crab meat, flaked
  • 75g dried breadcrumbs
  • Preheat the oven to 190C. Melt half the butter in a saucepan and stir in the flour to make a smooth roux. Gradually add the milk, stirring constantly, and cook until a thick white sauce is achieved. Season well, then stir in the cheese and mix until melted and smooth.
  • Stir the crab meat and spinach into the sauce, then transfer the mixture to a shallow casserole or gratin dish. Melt the remaining butter, mix with the breadcrumbs, then scatter on top of the crab mixture and bake for 15-20 mins or until golden and bubbling. Serve with crusty bread.
30 mins
Serves 4 as a starter

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