Fresh Fish is Our Passion

Recipe of the Week: Creamed Spinach with Crab

Photo by Chef Mick Rosacci

The inspiration for the recipe of the week was the Steak House.  Rich flavors and tradition are the staples to steak house menu.  Next time you have a steak house style meal at your home, think of using our recipe of the week.  This recipe is a twist on an all – American classic side dish – creamed spinach. 

Ingredients:

  • 3 tbs unsalted butter
  • 1/4 cup all purpose flour
  • 2 1/2 cups whole milk
  • Salt and pepper to taste
  • Nutmeg to taste
  • 2 lbs of spinach, stems removed
  • 1 lb lump crab meat
  • 1 large eggs and 2 egg yolks

Directions:

Using a saucepan, melt butter under medium heat.  Add flour and whisk cook for appx 1 minute so it is smooth.  Take away from heat and add milk, salt, and nutmeg.  Put back on heat while whisking and let mixture come to a boil.  Take off heat, stir to cool. 

Take a big skillet, under medium heat.  Add spinach and 1 tsp of salt, cover and cook for 3 minutes.  Mix and continue to cook for 2 minutes.  Drain and cool slightly.  Squeeze spinach dry and chop.

Put sauce back on heat and add eggs.  Mix until sauce thickens.  Add spinach and 3/4 crab  to heat through.  Add salt and pepper to taste.  Serve family style and top with rest of crab meat. 

The Euclid Fish Company

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Categorised in: EFC Kitchen, Fresh Recipes

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Euclid Fish Company

1-440-951-6448
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