Ruth’s Chris Seafood Spinach Rockefeller
IngredientsThe Seafood & Spinach1 lb fresh spinach (or 2 packages frozen, thawed and squeezed very dry)½ lb lump crab meat, picked over for shells½ lb shrimp, peeled, deveined, and chopped2 tbsp butter1 tbsp olive oil1 small onion or shallot, finely minced2 cloves garlic, mincedThe Cream Base3 tbsp cream cheese, softened½ cup heavy cream¼ tsp nutmeg (essential for that authentic steakhouse flavor)Salt & black pepper, to tasteThe Cheesy Crust1 cup shredded mozzarella cheese⅓ cup grated Parmesan cheeseInstructionsPreheatPreheat oven to 375°F (190°C) and lightly butter a small baking dish.Prep the SpinachIf using fresh spinach, sauté briefly until wilted.Place spinach in a kitchen towel and squeeze until completely dry.(This step is crucial for a thick, creamy texture.)Sauté the BaseIn a skillet over medium heat, melt butter with olive oil.Add onion/shallot and cook until soft, about 3 minutes.Cook the ShrimpStir in garlic and chopped shrimp.Cook for 2 minutes until shrimp is just pink.Make the CreamReduce heat to low. Stir in cream cheese and heavy cream until smooth.Season with nutmeg, salt, and pepper.CombineFold in the dried spinach until fully coated.Gently fold in the lump crab meat, keeping the lumps intact.AssembleTransfer mixture to the prepared baking dish.BakeSprinkle mozzarella and Parmesan evenly over the top.Bake for 20–25 minutes until bubbly and lightly golden.Let rest for 5 minutes before serving.Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutesServings: 4