Skip to Content

Low Carb Crab Florentine Bake

Low CarbKetoGluten FreeSugar FreeLCHF

This crab Florentine bake is low in carbs but high in comfort! Keto and LCHF recipe with gluten free option.
Low Carb Crab Florentine Bake - filling, comforting and delicious!

The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

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.Low Carb Crab Florentine Bake - filling, comforting and delicious!

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!Low Carb Crab Florentine Bake - filling, comforting and delicious!

 

#lowcarb #comfortfood - Crab Florentine Bake! Click To Tweet
Low Carb Crab Florentine Bake

Low Carb Crab Florentine Bake

Yield: 2 Large Servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This crab Florentine bake is low in carbs but high in comfort! Keto and LCHF recipe with gluten free option.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350F.
  2. Cook the spinach according to box instructions. Drain thoroughly, then spread over the base of a small baking dish.
  3. Melt the butter in a saucepan, then add garlic and flour. Cook for 1-2 minutes over medium heat.
  4. Add the cream, water and wine, and cook until thickened, stirring regularly.
  5. Add the Parmesan and crab, stir well and check for seasoning. Pour the mixture over the top of the spinach.
  6. Bake for 25 minutes or until cooked through and bubbly.

Notes

7g net carbs per serving
For gluten free, make white sauce (see separate recipe)

Nutrition Information
Yield 2 Serving Size Half the recipe
Amount Per Serving Calories 490Total Fat 36gSaturated Fat 21gCholesterol 163mgSodium 1161mgCarbohydrates 11gNet Carbohydrates 7gFiber 4gSugar 1gProtein 29g

Adapted from the book Low-Carb Meals.

Save

Save

Save

Save

Save

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Keto Casserole Recipes - 25 Awesome Keto Recipes for Weight Loss

Tuesday 14th of January 2020

[…] Get the recipe here Step Away From The Carbs […]

100 Healthy Low Carb Casserole Recipes - Ethinify

Friday 19th of July 2019

[…] #78. Crab Florentine Bake | Get the recipe here – stepawayfromthecarbs.com […]

robert

Wednesday 14th of November 2018

Fantastic! I doubled the spinach and used cream of mushroom soup for the sauce. Easy and delicious!

Ann

Thursday 4th of August 2016

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

Friday 5th of August 2016

Sounds delicious, Ann!

Lisa

Saturday 30th of July 2016

This looks yummy and I can also imagine it on top of a layer of tilapia as a base.

Georgina

Sunday 31st of July 2016

That sounds delicious, Lisa!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe