Recipe

Spinach And Crab Roulade Recipe


Spinach And Crab Roulade Recipe Chefmeow / All my dishes
10 months ago
SPINACH AND CRAB ROULADE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Steep Estate in Elmo, Texas in 1989.
Prep:10m Cook:20m Servings:6

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Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon all purpose flour
  • 3/4 cup milk
  • 7 ounces white crab meat
  • 1/8 teaspoon cayenne pepper
  • 1 pound young spinach large stalks removed
  • 1 tablespoon unsalted butter melted
  • 4 eggs separated
  • 1/8 teaspoon ground nutmeg

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

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