Ingredients

• 2 eggs
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• Celery salt
• Cayenne pepper
• Salt
• 1/2-pound jumbo lump crabmeat
• Clarified butter
• Spinach Mousse, recipe follows
• Smoked Tomato Beurre Blanc, recipe follows

Directions

Spinach Mousse:

1 tablespoon butter

1 tablespoon all-purpose flour

1/2 cup milk

1 cup heavy cream

2 quarts fresh spinach, stems removed

4 eggs

Pinch freshly grated nutmeg

Pinch freshly ground white pepper

Salt

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:

4 shallots, sliced

4 ounces cider vinegar

1/4 cup heavy cream

3 tomatoes, smoked and pureed

8 ounces unsalted butter, cubed

1 tablespoon finely chopped chives

2 ounces fresh lemon juice

Salt

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.