Recipe courtesy of Rudy Speckamp
Crabmeat and Spinach Flan with Smoked Tomato Buerre Blanc
Total:
2 hr 15 min
Active:
1 hr
Yield:
8 appetizer servings
Level:
Advanced
Total:
2 hr 15 min
Active:
1 hr
Yield:
8 appetizer servings
Level:
Advanced

Ingredients

Spinach Mousse:
Smoked Tomato Beurre Blanc:

Directions

In a stainless steel bowl, whisk together the eggs, cream, and mustard. Season with the celery salt, cayenne pepper, and salt, to taste. The egg mixture can be stored in the refrigerator for up to 2 days. Preheat the oven to 350 degrees F. Pick through the crabmeat carefully to be sure that all the shell and cartilage are removed. Put 2 quarts of water on to boil. Brush 8 (5-ounce) timbale molds with clarified butter. Cut out 8 round disks of waxed paper and place 1 in the bottom of each mold. Brush the paper with butter. Divide the crabmeat among the 8 molds. Pour 2 tablespoons of the custard over the crabmeat in each mold. Carefully fill the molds with the Spinach Mousse. Place the filled molds in a 12 by 12 by 2-inch baking dish. Fill the dish halfway with boiling water and gently place on the lower rack of the oven. Bake for 50 to 60 minutes, or until the mousse is firm to the touch. If the tops of the timbales begin to brown, cover with aluminum foil. Carefully remove the dish from the oven and let the timbales set a bit. The timbales can be kept in a warm water bath on top of the stove for several hours. Drizzle with Smoked Tomato Beurre Blanc before serving.

Spinach Mousse:

In a 2-quart heavy bottomed saucepan over medium heat, melt the butter. Add the flour, and stir with a wooden spoon for 3 to 4 minutes or until the flour turns a light golden brown. Remove from heat. In a 1-quart heavy bottomed saucepan, scald the milk and cream. Remove from the heat and add to the flour mixture, whisking to incorporate. Place over medium heat and cook, stirring frequently, until mixture is very thick. Remove from heat. Blanch spinach in rapidly boiling water for 30 seconds. Drain, pressing out any excess liquid. Add to the thickened cream mixture. Puree the spinach sauce in a blender or food processor until smooth. Add the eggs and blend lightly to just incorporate. Season with nutmeg, white pepper, and salt. Use as directed above.

Smoked Tomato Beurre Blanc:

For sauce, heat shallots and cider vinegar in a medium skillet. Reduce until almost no liquid remains. Add cream and pureed tomatoes, bring to a boil, and reduce by 1/2. Reduce heat slightly, and whisking constantly, add butter, piece by piece; the sauce should not be too hot while you are incorporating the butter. When all of the butter has been added, remove from heat and add chives, lemon juice, and salt, to taste. Keep warm until ready to use.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Cream Cheese Flan

Recipe courtesy of Jo Gonzalez-Hastings

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Spinach Gratin

Recipe courtesy of Ina Garten

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Cheesy Spinach Baked Penne

Recipe courtesy of Food Network Kitchen

Spinach Tagliatelle with Buttery Tomato Sauce

Recipe courtesy of Rachael Ray

Stuffed Peppers with Beef, Rice, Spinach and Cheese

Recipe courtesy of Rachael Ray

Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking