1 10-ounce bag spinach
6 tbsp. butter
1 cup diced onions
2 cloves garlic, minced
1 lb. crabmeat, picked clean from shells
6-8 mushrooms, sliced and quartered
2 tbsp. flour
1 cup heavy cream
1/2 cup gruyere
1/4 cup panko
Wash and tear the spinach into small pieces, drain and set aside.
In a saucepan, melt 4 tbsp butter and sauté the onions and garlic until tender. Stir in the mushrooms and the crabmeat. Reduce heat and cook until the mushrooms are tender.
In a separate saucepan, melt the remaining 2 tbsp. butter. Add the flour slowly, stirring constantly until golden.
Slowly stir in the cream and spinach until smooth. Add the cheese and stir until melted. Add the crabmeat and mushroom mixture to the cream and spinach mixture.
Pour all ingredients into a lightly greased casserole dish. Top with the panko and bake at 350 degrees for 20-30 minutes.
