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Crabmeat au Gratin with Spinach and Mushrooms

1 bag spinach (10 oz.)
6 Tbsp. butter
1 cup diced onions
2 cloves garlic, minced
1 lb. crabmeat, picked clean from shells
6-8 mushrooms, sliced and quartered
2 Tbsp. flour
1 cup heavy cream
1/2 cup jalapeno cheese
1/2 cup Ritz cracker crumbs
Athens phyllo dough puff pastry shells

Tear spinach in small pieces, steam and drain and put aside. In
saucepan, melt 4 Tbsp butter and saute onions and garlic until
tender. Stir in mushrooms and crabmeat, reduce heat until mushrooms
are tender.

In separate saucepan, melt remaining 2 Tbsp. butter. Add flour
slowly, constantly stirring until golden. Slowly stir in cream
and spinach until smooth. Add cheese and stir until melted. Add
crabmeat and mushroom mixture to cream and spinach mixture. Pour
all into lightly greased casserole dish, top with Ritz crumbs and
bake at 350 degrees for 20-30 minutes. Serve over puff pastry
shells (found in the freezer section of the supermarket). Fill
shells, top with Ritz cracker crumbs and put under broiler until
crumbs are browned.

You can make these ahead of time, and freeze, and then heat in 350
degree oven for approximately 18-20 minutes. Great to have some
on hand in the freezer for quick hors d'oeuvres.


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