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.
- 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
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