Crab And Spinach Timbales Recipes

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CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC



Crabmeat and Spinach Flan with Smoked Tomato Buerre Blanc image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 8 appetizer servings

Number Of Ingredients 27

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
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
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

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.

CRAB-SPINACH EGG CASSEROLE



Crab-Spinach Egg Casserole image

I've developed a strong interest in cooking over the years. As a matter of fact, I came up with this casserole as a special breakfast for our daughter when she was home for a visit. -Steve Heaton, Deltona, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 16 servings.

Number Of Ingredients 14

8 large eggs
2 cups half-and-half cream
2 cans (6 ounces each) crabmeat, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup dry bread crumbs
1 cup shredded Swiss cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 celery ribs, chopped
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
3 medium fresh mushrooms, chopped
2 tablespoons butter

Steps:

  • In a large bowl, beat eggs and cream. Stir in the crab, spinach, bread crumbs, cheese, salt, pepper and nutmeg; set aside. In a skillet, saute the celery, onion, red pepper and mushrooms in butter until tender. Add to the spinach mixture., Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 163 calories, Fat 9g fat (5g saturated fat), Cholesterol 141mg cholesterol, Sodium 265mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

SPINACH TIMBALE



Spinach Timbale image

Posted for RecipeZaar World Tour 2006. "Timbale" used to be a French word that describes a silver or gold container, but now its main meaning is to describe a cooked dish that is baked and then turned out of it's baking dish to make for more spectacular serving. ZWT REGION: France.

Provided by kiwidutch

Categories     Vegetable

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12

25 g butter (1 oz)
1 onion, finely chopped
900 g spinach, washed and roughly chopped (2 lb)
150 ml milk (1/4 pint)
150 ml cream (1/4 pint)
4 eggs
50 g gruyere cheese, grated (2 oz)
50 g fresh breadcrumbs (2 oz)
1 pinch nutmeg
salt
pepper
tomatoes (to garnish)

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.

CRAB AND SPINACH MORNAY



Crab and Spinach Mornay image

Provided by Pierre Franey

Categories     brunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 pound crab meat, preferably lump
1-1/4 pounds fresh spinach
4 tablespoons butter
3 tablespoons flour
Salt to taste if desired
Freshly ground pepper to taste
1/8 teaspoon cayenne pepper
1-3/4 cups milk
1/3 cup heavy cream
1/8 teaspoon freshly grated nutmeg
2 tablespoons finely diced cheese, preferably Gruyere or Swiss
2 tablespoons finely chopped shallots
2 tablespoons freshly grated Parmesan cheese

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.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 28 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 17 grams, Sodium 981 milligrams, Sugar 7 grams, TransFat 0 grams

SPINACH & CRAB DIP



Spinach & Crab Dip image

We love this recipe! I've lightened it considerably without losing flavor, and no one can tell the difference. Give the dip a try on baked potatoes, too! -Sandie Heindel, Liberty, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 11

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) reduced-fat cream cheese, cubed
1 cup plain yogurt
1/2 cup grated Parmesan cheese
1/2 cup Miracle Whip Light
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (6 ounces) lump crabmeat, drained
Assorted crackers or baked tortilla chip scoops

Steps:

  • In a large saucepan over low heat, combine the first nine ingredients. Cook and stir until cream cheese is melted. Stir in crab; heat through., Transfer to a serving bowl; serve with crackers. Refrigerate leftovers.

Nutrition Facts : Calories 89 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 256mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

CRAB AND SPINACH CASSEROLE



Crab and Spinach Casserole image

Make and share this Crab and Spinach Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups uncooked gemelli pasta (twist)
1 (1 7/8 ounce) package knorr leek soup mix
2 cups milk
1 (8 ounce) package imitation crabmeat, chunks
2 cups baby spinach leaves, firmly packed and stems removed
1/2 cup fresh shredded parmesan cheese

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.

Nutrition Facts : Calories 396.9, Fat 9.2, SaturatedFat 5.2, Cholesterol 39.4, Sodium 742.2, Carbohydrate 57, Fiber 2.4, Sugar 5.2, Protein 20.9

PAULA DEEN'S CRAB AND SPINACH CASSEROLE



Paula Deen's Crab and Spinach Casserole image

Try Paula Deen's version of crab and spinach casserole.

Categories     Paula Deen's Crab and Spinach Casserole     crab     spinach     crab and spinach     Paula Deen     casserole     crab casserole     spinach casserole     crab and spinach casserole

Yield 8

Number Of Ingredients 15

2 package of frozen leaf spinach (thawed and drained)
1/2 c. or 1 stick of butter
1 clove garlic
2 tbsp. grated yellow onion
c. all-purpose flour
3 c. whole milk
1 c. Grated swiss cheese
1 c. half-and-half
2 tsp. fresh lemon juice
pinch of garlic powder
dash of freshly grated nutmeg
1 tsp. salt
1/4 tsp. cayenne pepper
2 lb. fresh crabmeat
1 c. fresh breadcrumbs

Steps:

  • Preheat the broiler. Butter a shallow 2-quart baking dish or eight ovenproof individual ramekins.
  • In a 12" skillet over medium heat, sauté the spinach in 2 tblsp of the butter with the garlic and onion for 3 minutes. Drain the spinach mixture and chop finely. Transfer the spinach into the baking dish.
  • In a large saucepan over medium heat, melt 4 tbsp of the butter. Stir in the flour and whisk until smooth. Reduce heat to low and gradually add the milk, stirring constantly with a spoon until smooth and thickened; this should take 8 to 10 minutes. Once the sauce is thickened, add the cheese, half and half, lemon juice, garlic powder, nutmeg, salt and cayenne. Cook over low heat until thickened again, about 10 minutes. Remove the sauce from the heat and carefully fold in the crabmeat.
  • Pour the mixture evenly over the spinach. Sprinkle with the breadcrumbs and dot with the remaining 2 tblsp butter (you may need more bread crumbs if you're preparing individual servings).
  • Broil about 5 minutes, until browned.
  • Let sit 5 minutes before serving.

CHILLED ASPARAGUS SOUP WITH TIMBALE OF CAVIAR, CRAB AND AVOCADO



Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado image

Provided by Hubert Keller

Categories     Soup/Stew     Shellfish     Vegetable     Appetizer     Sauté     Seafood     Crab     Asparagus     Avocado     Spring     Summer     Chill     Party     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons butter
2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups)
1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped
4 cups chicken stock or canned low-salt chicken broth
3 cups chopped spinach leaves (about 3 1/2 ounces)
6 tablespoons flaked fresh crabmeat
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
3/4 cup diced peeled pitted avocado
6 teaspoons good-quality black caviar (such as osetra)

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.

TIAN OF CRAB AND AVOCADO



Tian of Crab and Avocado image

A great no cook dish

Provided by seafoodandeatit

Time 15m

Yield Serves 2

Number Of Ingredients 9

1 pack of Seafood & Eat It - Fifty Fifty Crab
a pinch of Curry powder
1 Lime, zest and juice
1 teaspoon of Mayonnaise
a handful of Coriander, chopped
1 Avocado
1 Tomato, finely chopped
1/2 Onion, finely chopped
Salt and Pepper, for seasoning

Steps:

  • Mix the crab meat, curry powder, lime, mayonnaise and coriander.
  • In a separate bowl mash the avocado with some seasoning and add the tomato and onion.
  • Split the avocado and crab mixtures into two portions.
  • Using a ring mould, pack first the avocado then top with the crab (keep a few flakes of white meat to scatter on top).
  • Carefully remove the ring, then if you have the time, chill the Tian a little in the fridge before serving.

CRAB AND SPINACH TIMBALES



CRAB AND SPINACH TIMBALES image

Number Of Ingredients 17

Crab Mixture:
1/4 cup whipping cream
2 eggs
1 tsp fresh lemon juice
1/2 tsp Dijon mustard
1/8 tsp celery salt
1/8 tsp cayenne pepper
Salt and freshly ground pepper
1/2 lb lump crabmeat
Spinach Mixture:
2 lbs fresh spinach, stemmed
3 Tbsp butter
2 Tbsp flour
3/4 cup milk
1/2 cup whipping cream
Pinch of nutmeg
3 eggs

Steps:

  • For Crab: Whisk first 6 ingredients. Season with salt and pepper. Fold in crabmeat For Spinach:Place spinach in boiling water. Let rater return to boil. Drain and rinse with cold water. Squeeze completely dry. Chop finely. Melt butter. Add flour and stir 3 minutes. Gradually whisk in milk, cream and nutmeg. Season with salt and pepper. Bring to boil and cook till thick, stirring constantly, about 2 minutes. Fold in spinach. Cool 10 minutes. Beat in eggs. To assemble: Preheat to 375. Butter 8 1/3 cup timbale molds. or ramekins. Half fill with crab mixture. Fill to top with spinach mixture. Set molds in roasting pan. Pour enough cold water into pan to come 1/3 up sides of molds. Bake until set, 50 minutes. Unmold onto plates.

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