Crab Florentine

• 4 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 3 lb. imitation crab
• 1/2 c. butter or oleo
• 1/2 c. flour
• 3 c. milk
• 1 c. dry white wine
• 1/2 c. chopped scallions
• salt and pepper to taste
• paprika
• Old Bay seasoning
• 2 c. (8 oz.) grated Cheddar cheese

1. Spread spinach in bottom of 2 (9 x 13-inch) casseroles. Arrange crab on top of spinach.
2. Melt butter in a saucepan and stir in flour.
3. Gradually add milk, stirring constantly.
4. Blend in wine and scallions.
5. Cook over low heat, stirring constantly, until sauce bubbles and thickens.
6. Add salt, pepper and Old Bay seasoning to taste.
7. Add enough paprika to make sauce a rosy color.
8. Pour over crab.
9. Sprinkle with cheese.
10. Bake for 35 minutes at 350u0b0.
11. Can be made ahead and frozen.
12. Allow frozen casseroles 1 1/2 hours at 350u0b0 to cook through.
13. Yield:
14. 2 (6 serving) casseroles.

imitation crab, butter, flour, milk, white wine, scallions, salt, paprika, bay seasoning, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771468 (may not work)