CRAB AND SPINACH TIMBALES

CRAB AND SPINACH TIMBALES image

Number Of Ingredients 17

Crab Mixture:
1/4 cup whipping cream
2 eggs
1 tsp fresh lemon juice
1/2 tsp Dijon mustard
1/8 tsp celery salt
1/8 tsp cayenne pepper
Salt and freshly ground pepper
1/2 lb lump crabmeat
Spinach Mixture:
2 lbs fresh spinach, stemmed
3 Tbsp butter
2 Tbsp flour
3/4 cup milk
1/2 cup whipping cream
Pinch of nutmeg
3 eggs

Steps:

For Crab: Whisk first 6 ingredients. Season with salt and pepper. Fold in crabmeat For Spinach:Place spinach in boiling water. Let rater return to boil. Drain and rinse with cold water. Squeeze completely dry. Chop finely. Melt butter. Add flour and stir 3 minutes. Gradually whisk in milk, cream and nutmeg. Season with salt and pepper. Bring to boil and cook till thick, stirring constantly, about 2 minutes. Fold in spinach. Cool 10 minutes. Beat in eggs. To assemble: Preheat to 375. Butter 8 1/3 cup timbale molds. or ramekins. Half fill with crab mixture. Fill to top with spinach mixture. Set molds in roasting pan. Pour enough cold water into pan to come 1/3 up sides of molds. Bake until set, 50 minutes. Unmold onto plates.