Spinach and Crab Roulade Recipe

How to make it

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• To make filling melt butter in a heavy bottomed saucepan over low to medium heat.
• Sprinkle flour over butter and cook 1 minute stirring constantly with a wooden spoon.
• Remove pan from heat and slowly add the milk whisking or beating vigorously to avoid lumps.
• Return to low heat and briskly stir with a wooden spoon until smooth and begins to thicken.
• Turn up heat and stir briskly until boiling then simmer 4 minutes.
• Cover with a piece of buttered waxed paper pressed onto the surface and set aside.
• To make the roulade line a jelly roll pan with waxed paper.
• To cook the spinach half fill a large saucepan with water and bring to a boil.
• Add a generous pinch of salt and the spinach then return to boil and cook 2 minutes.
• Strain in a strainer then run under cold water and squeeze out the excess water.
• Chop finely using a large sharp knife then put spinach in large bowl and add the butter.
• Preheat oven to 400 then stir egg yolks and nutmeg into spinach and season well.
• In a large bowl beat egg whites until stiff and standing in peaks.
• Stir a large tablespoon of egg whites into the spinach mixture to lighten it.
• Add remaining whites in one addition then using a large metal spoon carefully fold into spinach.
• Pour into the prepared pan and lightly smooth to the edges with a palette knife.
• Bake 10 minutes or until mixture is just set and springs back to the light touch of a finger.
• Meanwhile spread a clean towel onto the work surface and cover it with waxed paper.
• Reheat filling mixture then stir in crab, cayenne, salt and black pepper then heat through.
• Turn spinach roulade out onto paper and a towel and remove pan and lining paper.
• Spread with crab filling then with shortest edge towards you pick up the towel and paper.
• Push roulade away from you holding it very low so the roulade rolls up like a jelly roll.
• Stop when the last of the roulade is underneath then lift it onto a dish.
• Cut into thick slices and serve immediately.