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

1. Preheat oven to 350 degrees.
2. Pick over crab meat carefully to remove and discard pieces of shell or cartilage.
3. Do not break up the pieces of crab; leave them as whole as possible.
4. Set aside.
5. Pick over spinach to remove tough stems or blemished leaves.
6. Rinse well and drain.
7. Set aside.
8. Heat 3 tablespoons butter in a saucepan and add flour, stirring rapidly with a whisk.
9. Add salt, pepper and cayenne.
10. When blended, stir in milk, cream and nutmeg.
11. Let simmer, stirring often from the bottom, about 10 minutes.
12. Add cheese and stir until melted.
13. Put spinach in a deep skillet or casserole without water.
14. Cook, stirring often, until the leaves wilt.
15. Drain.
16. Press or squeeze to extract as much liquid as possible from the leaves.
17. Chop spinach until it is medium fine.
18. Heat remaining tablespoon of butter in a skillet and add 1 tablespoon shallots.
19. Cook briefly, stirring, and add spinach.
20. Add salt and pepper.
21. Spoon mixture into a baking dish (an oval dish measuring 14 by 8 by 2 inches is ideal).
22. Spoon crab into a smaller ovenproof dish and sprinkle with remaining tablespoon of chopped shallots.
23. Place in oven and bake 5 minutes.
24. Scatter crab meat over spinach and smooth it to make an even layer.
25. Spoon cheese sauce over all and smooth it over.
26. Sprinkle Parmesan cheese evenly on top.
27. Place dish in oven and bake 10 minutes.
28. Heat broiler.
29. Let broil, leaving the door partly ajar, about 2 minutes or until nicely glazed on top.
30. 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)