New Orleans Spinach Crabmeat Casserole

This New Orleans-style casserole layers crabmeat, shrimp, spinach, and artichoke hearts in a rich sour cream and Parmesan base spiked with Tabasco and Worcestershire. It’s the kind of dish that shows up at every potluck and party in Louisiana, and there’s never any left.

The base comes together in a skillet. Onions and green onions sauteed in butter until soft, then spinach, sour cream, and Parmesan simmer together into a creamy, cheesy mixture. Artichoke hearts, Worcestershire, and Tabasco go in next, adding tangy, briny, and spicy layers before the seafood gets folded in gently at the very end.

Folding the crab and shrimp in last is key. You want whole, identifiable pieces of seafood throughout, not shredded bits lost in the spinach. The casserole can be assembled ahead and refrigerated until you’re ready to bake.

Chef Tips

• Drain the thawed spinach thoroughly by squeezing it in a clean towel. Excess water thins out the sour cream base and makes the casserole watery.
• Fold the seafood gently with a rubber spatula. Crabmeat breaks apart easily if you stir too aggressively.
• This casserole reheats well. Cover with foil and warm at 325°F (160°C) for about 15 minutes.

Variations

• Top with buttered breadcrumbs before baking for a golden, crunchy crust.
• Use crawfish tails instead of shrimp for a more authentic Louisiana version.
• Stir in a handful of diced roasted red peppers for color and sweetness.