This crab Florentine bake is low in carbs but high in comfort! Keto and LCHF recipe with gluten free option.
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This warming and comforting baked dish is full of spinach, cream, and crab. This recipe makes two very generous low carb entree portions if served with a salad, but you may prefer to divide it between three or four people and add a more substantial side dish.
How to Make a Low Carb Crab Florentine Bake
Cook a box of spinach according to the packet instructions. Squeeze and drain out as much water as possible, then spread it over the base of a small baking dish that has been sprayed with non stick spray.
In a saucepan, melt some butter. Add flour and garlic. I don't usually cook with flour but this recipe doesn't need very much. If you want to avoid flour altogether you could try amending my white sauce recipe which would work just as well. Cook for a minute or two, then add heavy cream, water and a little white wine. Cook until the sauce has thickened, stirring regularly.
Add some shredded Parmesan, then some cooked crab meat. I used a small tub of claw crab meat for this recipe but if you only had canned crab then you could substitute it if necessary. But remember that the crab is the star of the show for this dish!
Stir well, and check for seasoning. The first time I made this I omitted to add any salt which was a big mistake! So make sure you don't skip this stage. Pour the crab mixture over the top of the spinach. Bake in a preheated oven for 25 minutes until it is cooked through and bubbly.
Serve with salad or side dish of choice!
#lowcarb #comfortfood - Crab Florentine Bake! Click To Tweet
- 10 oz box of frozen spinach
- 2 tbs unsalted butter
- 1 tbs flour
- ½ tsp minced garlic
- ½ cup heavy cream
- ½ cup water
- 2 tbs white wine
- 2 tbs shredded Parmesan
- 8 oz crab meat
- salt and pepper
- Preheat the oven to 350F.
- Cook the spinach according to box instructions. Drain thoroughly, then spread over the base of a small baking dish.
- Melt the butter in a saucepan, then add garlic and flour. Cook for 1-2 minutes over medium heat.
- Add the cream, water and wine, and cook until thickened, stirring regularly.
- Add the Parmesan and crab, stir well and check for seasoning. Pour the mixture over the top of the spinach.
- Bake for 25 minutes or until cooked through and bubbly.
7g net carbs per serving
For gluten free, make white sauce (see separate recipe)
Nutrition InformationYield 2 Serving Size Half the recipe
Amount Per ServingCalories 490 Total Fat 36g Saturated Fat 21g Cholesterol 163mg Sodium 1161mg Carbohydrates 11g Net Carbohydrates 7g Fiber 4g Sugar 1g Protein 29g
Adapted from the book Low-Carb Meals.