Crab And Spinach Timbales Recipes

LESSONS WORTH SAVORING SPINACH TIMBALES

Steps:

• Preheat oven to 375 degrees.
• Place one tablespoon of butter in a large skillet over high heat. Add the spinach, salt and pepper, and cook, stirring for 3 or 4 minutes. Remove spinach from skillet, drain and keep warm.
• In the same skillet, add one tablespoon of butter and the leeks, and cook over high heat, stirring, until the leeks are wilted.
• Add the mushrooms to the pan, and salt and pepper to taste. Return the spinach to the skillet, and cook, stirring, for 3 minutes. Adjust seasonings, set aside and keep warm.
• In a large mixing bowl, combine the eggs, cream and nutmeg, and beat well with a whisk.
• Grease four aluminum molds ( 1/3-cup capacity) with the remaining butter. Distribute the leak, spinach and mushroom mixture evenly in the molds. Place them in a deep skillet. Pour the egg mixture over the vegetables in the molds. Add warm water around the molds to about 1/2-inch depth; then, cover them with aluminum foil.
• Bake for 35 minutes. Remove from the oven and keep warm. To serve, unmold onto the plates holding the roast duck.

CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC

Steps:

• 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.
• 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.
• 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.

CHILLED ASPARAGUS SOUP WITH TIMBALE OF CAVIAR, CRAB AND AVOCADO

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
• Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
• Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.

ELEGANT SPINACH TIMBALES

Steps:

• cook spinach according to package directions, drain.
• in a small mixer bowl beat eggs at medium speed until foamy (1 to 2 minutes).
• by hand stir in cooked spinach and remaining ingredients.
• divide mixture between 5 greased 6-oz custard cups. place custard cups on a rack in a 10inch skillet.
• add hot (not boiling) water to just below rack.
• cover, cook over medium heat for 18 to 22 minutes, or until knife inserted in center comes out clean. if water begins to boil, reduce heat to low.
• meanwhile in a 1-qt saucepan melt 2 tablespoons butter.
• add flour, mustard, salt and pepper.
• cook over medium heat until smooth and bubbly (30sec).
• stir in milk, continue cooking, stirring occasionally until sauce comes to a full boil.
• stir in cheese until melted.
• loosen edges of timbales with knife, unmold, serve cheese sauce over timbales.

SPINACH AND MILLET TIMBALE WITH TOMATO SAUCE

Steps:

• Heat the oven to 350 degrees. Bring a kettle of water to a boil. Butter a 2-quart soufflé dish or 6 1-cup ramekins, making sure to butter the bottoms generously, and place them in a baking pan that is deep enough so that you can fill it with enough water to come halfway up the sides of the mold or ramekins.
• Beat the eggs in a large bowl and stir in the remaining ingredients (I usually season with 3/4 to 1 teaspoon of kosher salt). Scrape into the molds, filling them a little more than halfway full.
• Add boiling water to the baking pan, enough to come halfway up the sides of the molds. Place in the oven and bake for 5 minutes, then lower the heat to 325 degrees. Bake small molds for another 40 minutes, or until set and a skewer inserted in the center comes out almost clean. Large timbales will take between 1 to 1 1/2 hours. Make sure the water bath does not boil.
• Remove the timbales from the oven and allow to sit for 10 minutes while you heat the tomato sauce.
• Spoon about 3 to 4 tablespoons of tomato sauce onto each plate if you made individual timbales. Run a knife around the edges of the ramekins and unmold onto the plates. If serving 1 large timbale unmold onto a platter and cut into wedges.

CRAB AND SPINACH MORNAY

Steps:

• 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 AND SPINACH CASSEROLE

Steps:

• Prepare pasta according to package directions; drain.
• Meanwhile, in a saucepan, mix the soup mix and milk.
• Bring to a boil, stirring constantly.
• In a mixing bowl, add pasta, crabmeat and spinach.
• Add soup mixture; gently stir to combine.
• Transfer mixture to a 8-inch baking dish that has been lightly sprayed with nonstick cooking spray; spread evenly.
• Sprinkle with cheese.
• Bake, uncovered, at 350 degrees, for 20 minutes or until bubbly and light golden brown.

SPINACH TIMBALE

Steps:

• Pre heat oven to 180 C (350 F).
• Melt the butter in a pan, saute the onion and cook until soft but not brown.
• Add the spinach and cook for a further 5 minutes until soft, stirring once or twice.
• Add the milk and cream and heat gently without boiling.
• Beat the eggs in a bowl, take the spinach mixture off the heat and add the eggs, cheese, breadcrumbs, nutmeg, salt and pepper.
• Transfer the mixture to a greased 1.1 litre (2 pint) ring mould (Bundt tin) and cover the mould with foil.
• Place the ring mould in a roasting dish that is half filled with hot water.
• Bake at 180 C (350 F) for 1 1/4 hours until it is firm to the touch and a knife inserted in the middle comes out clean.
• Turn the Timbale out onto a flat serving dish and garnish with slices of tomato.