Sunday, May 20, 2012

Crab and Spinach Souffle's

Crab and Spinach Souffle's
I love to figure out ways to use up leftover stuff that I have in my freezer! I had some leftover imitation crab meat and some leftover frozen chopped spinach that was just sitting there begging to be used! I looked around the web trying to find a recipe that I had all the ingredients for! Well, nothing came close, so I just did a 'super tweak' of a basic crab casserole recipe! I was very pleased with the results! This dish was everything I had hoped was light and fluffy, with a good balance of flavors! You could taste both cheeses and you could taste the crab along with the spices! This was quick to put together, which is always an added bonus!
Crab and Spinach Souffle's
Crab And Spinach Souffle's
Makes 6
6 oz. imitation crab meat-chopped fine
5 oz. frozen chopped spinach-thawed and squeezed dry
8 oz. cream cheese-I used fat free
1 cup shredded sharp cheddar cheese
5 large eggs-beaten
1/4 cup flour
1/2 tsp. baking powder
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1/2 tsp. kosher salt
1/4 tsp. black pepper

Preheat oven to 350 degrees.
Butter the inside of 6 ramekins and place on a cookie sheet.
Mix all ingredients together in a large bowl.
Spoon the mixture evenly into all the ramekins.
Bake on center rack, uncovered for 30 minutes or until browned.
Serve warm.


  1. Bravo, Lillian - looks delicious!

  2. I love crab & spinach! Looks like a winner Lillian!

    1. Thanks Peggi! This even tasted great the next day...I ate it cold, from the fridge!

  3. WOW!!! Gotta try this recipe out real' looks marvelous. sw♥

    1. Thank you Sherri...let me know what you think of it! =)


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