Spiked with paprika, Dijon mustard, Worcestershire sauce and Parmesan cheese, it has a deeply savory flavor, and thanks to a thickened milk mixture and a modest amount of cream cheese, it is delightfully creamy without being heavy or overly rich.
Serve it with a variety of crisp, cut vegetables, crackers or baguette slices, and watch it be devoured.
- 1 tablespoon extra-virgin olive oil, plus more for the baking dish
- One (10-ounce) package frozen chopped spinach, defrosted
- 2 tablespoons all-purpose flour
- 3/4 cup low-fat milk
- 1 stalk celery, finely diced
- 1/4 cup finely diced shallot (about 2 medium shallots)
- 1 clove garlic, minced or finely grated
- 1 teaspoon sweet paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 ounces cream cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup (1 1/2 ounces) grated Parmesan cheese
- 12 ounces lump crabmeat, drained and picked over to remove any cartilage
Preheat the oven to 400 degrees with the rack in the middle. Lightly oil a shallow 1-quart baking dish.
Place the spinach in a colander or fine-mesh strainer and, using your hands, squeeze out as much water as you can. In a small bowl, whisk the flour into the milk until dissolved.
In a medium skillet over medium heat, heat 1 tablespoon oil until shimmering. Add the celery and shallot and cook, stirring, until softened but not brown, 2 to 3 minutes. Add the garlic, paprika, salt and pepper and cook, stirring, until aromatic, 30 seconds more. Stir in the milk mixture and cook, whisking constantly, until the mixture thickens and comes to a gentle boil.
Add the cream cheese and cook, whisking frequently, until the cheese has melted. Remove from the heat. Stir in the mustard, Worcestershire sauce and half of the Parmesan. Add the spinach and crab and stir until everything is combined. Transfer the mixture to the baking dish, sprinkle with the remaining Parmesan, and bake for about 25 minutes, until bubbling and browned on top. Let rest for about 5 minutes before serving.
From nutritionist and cookbook author Ellie Krieger.
Tested by Olga Massov; email questions to firstname.lastname@example.org.
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Calories: 90; Total Fat: 5 g; Saturated Fat: 3 g; Cholesterol: 35 mg; Sodium: 340 mg; Carbohydrates: 4 g; Dietary Fiber: 0 g; Sugars: 2 g; Protein: 7 g.