Snow Crab Doria

Inspired completely by the recipe I based the Green Bean Casserole Doria on, but this variation is something I dreamed up myself!

For the casserole

1 teaspoon butter 

350 grams cooked rice (1 rice cooker cup)

100 grams or less Gruyere cheese (or other melting cheese, grated) 

For the filling

150 grams chopped blanched spinach, drained well

190 g cooked snow crab meat 

1 tablespoon butter

100 grams chopped onions (I went with a sweet onion and it was amazing!)

120 grams mushrooms (8oz package of whole baby bellas cut thick should do it!)

1 t salt 

For the bechamél

1.5 Tablespoon butter 

1.5 Tablespoon AP flour

1 ½ cups milk

salt and pepper to taste

Instructions

Butter a casserole dish using about a teaspoon of butter - 8" - 10" casserole will work best. Move the oven rack to the middle position and preheat the oven to 425*F 

Melt 1 tablespoon of butter in a frying pan over medium heat and sauté the onions and mushrooms (add salt after the mushrooms have started to release moisture) until the mushrooms are starting to caramelize (about 6-7 minutes).

Push the mushrooms to the edges of the pan and put the butter and flour in the middle of the pan. Cook the roux until there are no lumps of flour, but don't let it brown. Once the roux is done (it will start to smell toasty and nutty) turn down the heat and pour the milk in all at once. Stir the mixture vigorously until there are no lumps of roux remaining.

Turn up the heat to medium and bring the béchamel to a boil to thicken. Add the spinach and snow crab to the pan, and stir to distribute evenly. (I just had to add the beans since the mushrooms and onions never left the pan!)

To assemble the Doria, spread an even layer of rice along the bottom of the buttered casserole dish.

Top with the mushroom, crab and spinach béchamel.

Cover with an even but LIGHT layer of shredded cheese.

Put the Doria in the oven and bake until the sauce is bubbly and the cheese has browned on top, about 20-25 minutes.