Crab and Spinach Mornay
- 1 pound crab meat, preferably lump
- 1-1/4 pounds fresh spinach
- 4 tablespoons butter
- 3 tablespoons flour
- Salt to taste if desired
- Freshly ground pepper to taste
- 18 teaspoon cayenne pepper
- 1-3/4 cups milk
- 13 cup heavy cream
- 18 teaspoon freshly grated nutmeg
- 2 tablespoons finely diced cheese, preferably Gruyere or Swiss
- 2 tablespoons finely chopped shallots
- 2 tablespoons freshly grated Parmesan cheese
- Preheat oven to 350 degrees.
- Pick over crab meat carefully to remove and discard pieces of shell or cartilage.
- Do not break up the pieces of crab; leave them as whole as possible.
- Set aside.
- Pick over spinach to remove tough stems or blemished leaves.
- Rinse well and drain.
- Set aside.
- Heat 3 tablespoons butter in a saucepan and add flour, stirring rapidly with a whisk.
- Add salt, pepper and cayenne.
- When blended, stir in milk, cream and nutmeg.
- Let simmer, stirring often from the bottom, about 10 minutes.
- Add cheese and stir until melted.
- Put spinach in a deep skillet or casserole without water.
- Cook, stirring often, until the leaves wilt.
- Drain.
- Press or squeeze to extract as much liquid as possible from the leaves.
- Chop spinach until it is medium fine.
- Heat remaining tablespoon of butter in a skillet and add 1 tablespoon shallots.
- Cook briefly, stirring, and add spinach.
- Add salt and pepper.
- Spoon mixture into a baking dish (an oval dish measuring 14 by 8 by 2 inches is ideal).
- Spoon crab into a smaller ovenproof dish and sprinkle with remaining tablespoon of chopped shallots.
- Place in oven and bake 5 minutes.
- Scatter crab meat over spinach and smooth it to make an even layer.
- Spoon cheese sauce over all and smooth it over.
- Sprinkle Parmesan cheese evenly on top.
- Place dish in oven and bake 10 minutes.
- Heat broiler.
- Let broil, leaving the door partly ajar, about 2 minutes or until nicely glazed on top.
- Serve.
crab meat, fresh spinach, butter, flour, salt, freshly ground pepper, cayenne pepper, milk, heavy cream, nutmeg, cheese, shallots, parmesan cheese
Taken from cooking.nytimes.com/recipes/4380 (may not work)