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!
📖 Recipe
Low Carb Crab Florentine Bake
Ingredients
Step-by-Step Instructions
- 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.
Nutrition
Notes
For gluten free, make white sauce (see separate recipe)
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Adapted from the book Low-Carb Meals.
Lisa says
This looks yummy and I can also imagine it on top of a layer of tilapia as a base.
Georgina says
That sounds delicious, Lisa!
Ann says
I think this would work well with any type of seafood. I am considering pre cooked scallops and shrimp in combination with mushrooms and a bit of onion.
Georgina says
Sounds delicious, Ann!
Isata says
How will the recipe go if I omitted the flour. I was confused because the white sauce recipe is very similar to what you tell us to do after you pour the flour
Georgina says
If you omitted the flour but use my white sauce recipe, this would replace the butter, flour, garlic, heavy cream, and wine. You could always add some garlic to the white sauce recipe though.
So you'd make the spinach layer, make the white sauce, then continue from step 5 with the Parmesan. I hope that helps!
robert says
Fantastic! I doubled the spinach and used cream of mushroom soup for the sauce. Easy and delicious!