Best 11 Crab Gratin With Potatoes Leeks And Spinach Recipes

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Indulge in the delectable Crab Gratin with Potatoes, Leeks, and Spinach, a culinary masterpiece that combines the succulence of crab with the earthy flavors of potato, leek, and spinach, enveloped in a rich and creamy sauce. This exquisite dish is a symphony of textures and flavors, as the tender crab meat harmonizes with the soft potatoes, the subtle sweetness of leeks, and the vibrant spinach. The creamy sauce, a blend of béchamel and grated Gruyère cheese, adds a touch of indulgence and decadence, while a sprinkle of toasted breadcrumbs provides a delightful crunch. Prepare to embark on a culinary journey with this Crab Gratin, a dish that will tantalize your taste buds and leave you craving for more.

**Additional Recipes:**

1. **Crab Rangoon Dip:** Treat your taste buds to a delightful fusion of flavors with this Crab Rangoon Dip, a creamy and flavorful appetizer that combines the essence of crab rangoon into a dippable form. Enjoy the blend of cream cheese, crab meat, water chestnuts, green onions, and wonton wrappers, all harmoniously united in a tantalizing dip.

2. **Crab Cakes with Lemon-Dill Butter Sauce:** Experience the classic charm of Crab Cakes, elevated with a luscious Lemon-Dill Butter Sauce. Flaky crab cakes, packed with succulent crab meat, bread crumbs, and seasonings, are pan-fried to golden perfection and served with a vibrant lemon-dill butter sauce. This timeless dish is a celebration of fresh seafood and zesty flavors.

3. **Crab Stuffed Mushrooms:** Embark on a culinary adventure with Crab Stuffed Mushrooms, a captivating appetizer that combines the earthy flavors of mushrooms with the delicate sweetness of crab. Mushroom caps are filled with a savory mixture of crab meat, bread crumbs, herbs, and spices, then baked until golden brown. These stuffed mushrooms are an elegant and flavorful addition to any gathering.

Let's cook with our recipes!

SEAFOOD GRATIN



Seafood Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 cup seafood stock or clam juice
1 cup heavy cream
1/2 cup plus 3 tablespoons good white wine, such as Chablis, divided
3 tablespoons tomato puree
1/2 teaspoon saffron threads
8 ounces raw shrimp, peeled, deveined, and cut in half crosswise
8 ounces raw halibut, cut into1-inch chunks
8 ounces cooked lobster meat, cut into 1-inch chunks
7 tablespoons unsalted butter, divided
1 tablespoon all-purpose flour
Kosher salt
Freshly ground black pepper
3 cups julienned leeks, white and light green parts (2 large)
1 1/2 cups julienned carrots (3 carrots)
1 cup panko (Japanese dried bread crumbs)
1/3 cup freshly grated Parmesan
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon leaves
1 tablespoon minced garlic (2 cloves)

Steps:

  • Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
  • Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
  • Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
  • Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
  • Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
  • Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

SPINACH AND LEEK GRATIN WITH ROQUEFORT CRUMB TOPPING



Spinach and Leek Gratin with Roquefort Crumb Topping image

Categories     Cheese     Vegetable     Side     Bake     Vegetarian     Quick & Easy     Casserole/Gratin     Blue Cheese     Leek     Spinach     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

5 tablespoons butter, divided
3 1/2 tablespoons horseradish Dijon mustard, divided
2 1/3 cups fresh breadcrumbs from crustless French bread
1 cup crumbled Roquefort cheese (generous 4 ounces)
3 9-ounce bags spinach leaves
1 8-ounce leek, halved lengthwise, thinly sliced crosswise (about 3 cups)
3/4 cup heavy whipping cream

Steps:

  • Preheat oven to 400°F. Melt 3 tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard, then breadcrumbs. Sauté until breadcrumbs are golden, about 5 minutes. Cool briefly. Mix in cheese.
  • Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.
  • Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add cream, remaining 1 1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper. Transfer to 7x11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.

SPINACH AND LUMP CRABMEAT AU GRATIN



Spinach and Lump Crabmeat Au Gratin image

Our local newspaper holds a cooking contest once a year and the publishes all of the recipes submitted. This dish was voted the "Grand Champion".

Provided by Luby Luby Luby

Categories     Crab

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 (16 ounce) bag frozen chopped spinach
1/2 cup butter
1 lb lump crabmeat
1 tablespoon all-purpose flour
4 ounces monterey jack cheese, cubed
4 ounces Philadelphia Cream Cheese, cubed
3/4 cup half-and-half
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cayenne pepper
3/4 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees.
  • Microwave spinach according to package directions.
  • Drain liquid and set aside.
  • Melt butter in medium skillet.
  • Add crab meat and saute for 3 minutes on medium heat being careful not to break up crab meat too much.
  • Remove crab meat, leaving liquid in skillet.
  • In same skillet, stir in flour and cook on low heat until well blended.
  • Add Monterey Jack cheese and cream cheese, stirring on low heat until completely melted.
  • Add Half and Half and seasonings, stirring continuously on medium heat until mixture begins to boil.
  • Remove from heat immediately.
  • Add spinach and crab meat and carefully fold into sauce.
  • Pour into a 9x9 shallow casserole dish or 6 individual ramekins.
  • Sprinikle shredded cheese on top and bake for 10 minutes or until is melted.

Nutrition Facts : Calories 484.5, Fat 37.7, SaturatedFat 23.2, Cholesterol 162.7, Sodium 1101.5, Carbohydrate 7.3, Fiber 2.5, Sugar 0.9, Protein 30.9

CRAB GRATIN WITH POTATOES, LEEKS, AND SPINACH



Crab Gratin with Potatoes, Leeks, and Spinach image

Categories     Bread     Sauce     Potato     Bake     Crab     Leek     Spinach     Kosher

Yield serves 8 as a main course

Number Of Ingredients 24

1/4 cup olive oil
3 small leeks (white part only), sliced crosswise and rinsed
8 ounces fresh or frozen crabmeat, rinsed and drained
2 teaspoons Dijon mustard
1/4 teaspoon chili powder
1/8 teaspoon white Worcestershire sauce
1 (10-ounce) package frozen chopped spinach, thawed and drained
2 teaspoons chopped fresh tarragon
1/2 teaspoon kosher salt
Pinch of freshly ground white pepper
Mornay Sauce
3 tablespoons unsalted butter
3 tablespoons flour
2 cups milk
1 teaspoon freshly grated nutmeg
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 cup shredded Gruyère cheese
2 tablespoons dry sherry
1/2 cup toasted bread crumbs
3/4 cup shredded Gruyère cheese
2 pounds unpeeled red or Yukon Gold potatoes, very thinly sliced
Kosher salt and freshly ground white pepper

Steps:

  • Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
  • Heat half of the olive oil in a small skillet over medium heat and sauté the leeks until wilted, about 7 minutes. Blend together with the crabmeat, mustard, chili powder, and Worcestershire sauce in a bowl and set aside. Heat the remaining olive oil in a saucepan over medium heat and sauté the spinach until most of the moisture has evaporated. Stir in the tarragon, salt, and white pepper. Remove from the heat, stir in the crab mixture, and set aside.
  • To make the Mornay sauce, melt the butter in a skillet over medium heat. When it has stopped foaming, stir in the flour and cook, stirring, for 3 minutes. Whisk in the milk, nutmeg, zest, salt, and pepper. Add the Gruyère and sherry. Cook, stirring, until thickened. Remove from the heat and set over a pot of simmering water.
  • In a small bowl, combine the bread crumbs and 1/2 cup of the Gruyère. Coat an 8-cup clay casserole or gratin dish with olive oil. Dust the bottom of the dish with the bread-crumb mixture. Line the dish with one-third of the potatoes, overlapping the slices lengthwise.
  • Blend one-third of the Mornay sauce into crab mixture. Lightly salt and pepper the potatoes in the gratin dish and cover with half of the crab mixture. Add another one-third of the potatoes, then cover with the remaining crab mixture. Layer with the remaining potatoes and then the remaining Mornay sauce. Bake for 25 to 30 minutes. Top with 1/4 cup Gruyère and bake for 10 minutes, or until the potatoes are tender and the cheese is browned. Remove from the oven and let stand for 10 minutes before serving.

CHEESY SEAFOOD GRATIN



Cheesy seafood gratin image

We used salmon and haddock in this creamy oven bake, but use your favourite fish of choice

Provided by Cassie Best

Categories     Dinner, Fish Course

Time 40m

Number Of Ingredients 7

2 tsp olive oil
3 leeks , halved and thinly sliced
½ small pack parsley , finely chopped
250g fish pie mix (ours contained haddock and salmon)
2 tsp wholegrain mustard
350ml pot cheese sauce
wholemeal bread to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6 and heat the oil in a large frying pan. Add the leeks and some seasoning, and cook for 10 mins until really soft. Stir in half the parsley and spoon into 2 gratin dishes.
  • Divide the fish between the 2 dishes, mix the mustard into the cheese sauce and spoon over the top of the fish. Place on a baking tray and cook for 15 mins - you can put the bread in the oven to warm through for the last few mins if it is a little stale. Remove the bread from the oven and turn the grill on to brown the tops of the gratin for 2 mins, then remove from the oven. Scatter the gratin with the remaining parsley and serve with chunks of bread to mop up.

Nutrition Facts : Calories 578 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 41 grams protein, Sodium 3 milligram of sodium

CAJUN CRABMEAT AU GRATIN



Cajun Crabmeat Au Gratin image

Growing up in Louisiana, we were raised on Seafood. This Authentic Southern Crab dish is a favorite in my family.

Provided by Dennis Morazan

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h20m

Yield 8

Number Of Ingredients 15

2 egg yolks
12 fluid ounces heavy cream
¼ cup butter
1 large yellow onion, minced
1 stalk celery, minced
1 ½ teaspoons salt
½ teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon Creole seasoning
¼ cup all-purpose flour
½ cup shredded Cheddar cheese
½ cup shredded American cheese
1 pound cooked crabmeat
1 cup shredded sharp Cheddar cheese
1 bunch green onions

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
  • Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
  • Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish.
  • Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 9.9 g, Cholesterol 212.2 mg, Fat 37.6 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 22.9 g, Sodium 1166.7 mg, Sugar 1.9 g

NAVA ATLAS'S SPINACH, LEEK AND POTATO MATZO GRATIN



Nava Atlas's Spinach, Leek and Potato Matzo Gratin image

This closely resembles the layered matzo casseroles, called minas, which are commonly served at Sephardic Seders. Consisting of layered matzos and vegetables, these make great main dishes for the vegans at the Passover table, and a nice side for everyone else.

Provided by Karen Barrow

Categories     dinner, lunch, casseroles, main course

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 12

8 medium potatoes
1 cup raw cashews
1 medium ripe avocado, pitted, peeled and cut into large chunks
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
2 large or 3 medium leeks, white and palest green parts only, chopped and well rinsed
10 to 12 ounces baby spinach, rinsed
2 tablespoons minced fresh dill, or 1 teaspoon dried
1/4 cup matzo meal
Salt and freshly ground black pepper to taste
6 matzos
1/3 cup pine nuts for topping, optional

Steps:

  • Preheat oven to 350 degrees.
  • Cook, bake or microwave the potatoes in their skins until just tender. When cool enough to handle, peel and cut into 1/4-inch-thick slices.
  • Cover the cashews with 1 cup of boiling water in a heatproof bowl and let stand for at least 15 minutes. Drain the cashews, then combine with the avocado and lemon juice in a food processor. Process until smoothly puréed; drizzle enough water through the feed tube while the processor is running to give the mixture a thick, creamy texture.
  • Heat the oil in a large skillet. Add the leeks and sauté over medium-low heat until golden. Add the spinach in batches, covering and cooking until wilted to make room for all of it. Stir in the cashew cream, dill and matzo meal. Season with salt and pepper.
  • Break each matzo in half, and place in a shallow container. Cover with room-temperature water in a shallow container until slightly pliable (don't let them get mushy), about 2 minutes; drain. Lightly oil a 9- by 13-inch casserole dish.
  • Layer the casserole as follows: line the bottom with a layer of matzos, using two matzos per layer. Follow with a layer of potato slices, half of the spinach mixture, and another layer of matzos. Repeat, ending with a layer of matzo.
  • Bake for 30 to 40 minutes, or until top is golden with spots of brown. Let stand for 10 minutes, then cut into squares to serve. If you will be topping with pine nuts, sprinkle them over the top about 10 minutes or so before the gratin is done, to allow them to get lightly toasted.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 9 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 655 milligrams, Sugar 3 grams

POTATO & LEEK GRATIN



Potato & leek gratin image

A creamy supper dish that's cooked in one pot, and is easily made vegetarian

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Supper

Time 1h45m

Number Of Ingredients 10

125ml stock (made with a cube - whatever you've got)
carton double cream
150ml milk
1 garlic clove, crushed
1 bay leaf
a knob of butter, for greasing
800g potato, peeled and thinly sliced
2 leeks, washed and thinly sliced
175g sliced ham, chopped (optional)
85g cheddar, grated

Steps:

  • Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish.
  • Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham (if using) together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.
  • Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife - they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes before serving.

Nutrition Facts : Calories 486 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.95 milligram of sodium

CRAB MEAT AU GRATIN



Crab Meat au Gratin image

Provided by Pierre Franey

Categories     casseroles, appetizer, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 pinch cayenne pepper
1/8 teaspoon freshly grated nutmeg
Salt and freshly ground white pepper to taste
3/4 cup heavy cream
1/4 cup dry sherry
1 egg yolk
4 tablespoons finely chopped shallots
1 pound fresh lump crab meat, shell and cartilage removed, if any
4 tablespoons freshly grated Gruyere or Parmesan cheese

Steps:

  • Preheat the broiler to high.
  • Melt two tablespoons of the butter in a saucepan over medium heat. Add the flour and blend well. Do not brown. Add the milk and cook, stirring with a whisk, until blended and smooth. Season with cayenne pepper, nutmeg, salt and pepper.
  • Add the cream, bring to a boil and simmer briefly about 3 to 4 minutes. Stir in half of the sherry, beat in the egg yolk well and remove from heat.
  • Melt the remaining tablespoon of butter in a nonstick skillet over medium-high heat. Add the shallots and cook them briefly until wilted. Add the crab meat and cook briefly, stirring gently. Sprinkle with the remaining sherry.
  • Spoon the crab meat into a baking dish and smooth over with a spatula. Cover with the hot sauce and spoon it over with a rubber spatula. Sprinkle with the cheese.
  • Place the dish under the broiler until golden brown and bubbling hot.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 34 grams, Fiber 0 grams, Protein 30 grams, SaturatedFat 20 grams, Sodium 895 milligrams, Sugar 7 grams, TransFat 0 grams

CRAB AU GRATIN SPREAD



Crab Au Gratin Spread image

For a warm and winning appetizer, Suzanne Zick of Maiden, North Carolina serves this special cracker spread. It's rich tasting and easy to whip up with convenient canned crab.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield about 2 cups.

Number Of Ingredients 13

2 tablespoons plus 1 teaspoon butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon paprika
1/2 cup half-and-half cream
1/2 cup milk
1/4 cup white wine or chicken broth
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 2/3 cup chopped imitation crabmeat
1 can (4 ounces) mushroom stems and pieces, drained and chopped
1-1/2 teaspoons minced chives
1/2 cup shredded cheddar cheese
1 tablespoon dry bread crumbs
Assorted crackers

Steps:

  • In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt and paprika until smooth. Gradually add the cream, milk and wine. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and chives; heat through. Stir in cheese just until melted., Transfer to a greased shallow 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over crab mixture. Bake, uncovered, at 400° for 10-15 minutes or until bubbly. Let stand for 5 minutes. Serve with crackers.

Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 185mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

POTATO LEEK GRATIN



Potato Leek Gratin image

Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.

Provided by Melissa Clark

Categories     casseroles, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, more for greasing the pan
2 large leeks, trimmed and halved lengthwise
1 1/2 pounds peeled Yukon Gold potatoes
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 thyme sprigs
1 cup heavy cream
1 fat garlic clove, finely chopped
1 bay leaf
1/4 teaspoon freshly ground nutmeg
3/4 cup Gruyère, grated

Steps:

  • Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
  • Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
  • Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
  • Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
  • Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 461 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • To save time, use pre-cooked or frozen crab meat.
  • If you have trouble finding fresh leeks, you can substitute green onions or shallots.
  • Be sure to wash the spinach thoroughly before using it.
  • Grate the potatoes using the large holes of a box grater.
  • Don't overmix the potato mixture, or it will become gummy.
  • Bake the gratin until the top is golden brown and the potatoes are tender.
  • Let the gratin cool for a few minutes before serving.

Conclusion:

This crab gratin with potatoes, leeks, and spinach is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of crab, potatoes, leeks, and spinach is flavorful and satisfying, and the creamy sauce is the perfect finishing touch. This gratin is sure to be a hit with your family and friends.

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