New Orleans Spinach Crabmeat Casserole with Shrimp (1984)

• 1 lb lump crabmeat
• 1 lb boiled, peel shrimp
• 1 stick butter
• 1 cup chopped yellow onion
• 1/4 cup chopped green onions
• 2 10-oz packages frozen chopped spinach
• 1 pint sour cream
• 1/2 cup grated Parmesan cheese
• 7-oz can artichoke hearts, drained
• 1 tspn salt
• 1 tspn Worcestershire sauce
• 1/4 tspn white pepper
• 1/4 tspn Tabasco

In skillet, melt butter, then saute onions for 5 to 8 minutes. Add spinach, sour cream, and cheese. Reduce heart and simmer 2 to 3 minutes.

Add artichoke hearts, salt, pepper, Worcestershire sauce, and Tabasco. Simmer 3 minutes.  Gently fold in crabmeat and shrimp. 

Pur mixture into a 2-quart casserole dish, and bake 20 to 30 minutes at 350 degrees. Serves. 6.

(Origin - "Jambalaya: The Official Cookbook of the 1984 Louisiana Exposition" by The Junior League of New Orleans, 1984.)

More "Lost" Recipes from the 1984 Louisiana Exposition
New Orleans Bourbon Bread Pudding (1984)

New Orleans Oysters and Spaghetti (1984)

New Orleans Deviled Corn with Bacon, Green Olives (1984)