Ingredients
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1/4 cup butter (no substitutes)
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1/4 cup flour
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1 cup full-fat milk
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1 1/2 cups half-and-half cream
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1 cup grated parmesan cheese
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salt and pepper
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Tabasco sauce
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1 lb crabmeat, flaked (fresh or frozen)
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1 (20 ounce) box frozen spinach (cooked and well drained, squeeze out moisture with hands)
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1 1/2 cups ricotta cheese
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2 large green onions, chopped
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1 large egg, beaten
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salt and pepper
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1 1/2 cups parmesan cheese (can use more to taste)
Instructions
- To make the sauce: in a saucepan over medium heat melt butter.
- Add in flour and whisk for about 3 minutes.
- Add in milk and half and half whisk over heat until bubbly and thickened.
- Add in the Parmesan cheese, salt, pepper and Tabasco to taste; stir until the cheese melts.
- Set oven to 375 degrees.
- Butter a 13 x 9-inch baking dish.
- In a bowl mix together crab, well drained spinach, ricotta, and Parmesan cheese, onions, egg, salt and pepper; mix well to combine.
- Fill each cooked shell with crab/cheese filling using clean hands.
- Place in a single layer in prepared baking dish.
- Cover with the Parmesan cheese sauce (does not have to cover completely!).
- Sprinkle with grated mozzeralla cheese (any amount desired).
- Bake uncovered for about 25-30 minutes (do not over bake!).