Spinach and Crab Cocotte Recipe

Spinach and Crab Cocotte Recipe - 6 servings


6 cups trimmed fresh spinach

3/4 pound crabmeat

1/4 teaspoon Dijon mustard

2 teaspoons light mayonnaise

3-4 drops Tabasco sauce

2 tablespoons grated reduced-fat cheddar cheese

6 cherry tomatoes for garnish


Tear spinach into bite-size pieces. Toss crabmeat with mustard and just enough mayonnaise to moisten, dot with Tabasco sauce. Line individual shells or ramekins with spinach, top with crab mixture. Sprinkle with cheese. Bake at 375oF for 5-10 minutes, or just until cheese melts. Garnish with cherry tomatoes.

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