Crabmeat and Spinach Flan with Smoked Tomato Buerre Blanc Recipe

Posted by
Rate It!
Crabmeat and Spinach Flan with Smoked Tomato Buerre Blanc
Add your photo!
Ingredients
10
Count
Nutrition
77
Calories
Total time
135
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. 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.
  2. Preheat the oven to 350 degrees F.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Spinach Mousse:
  8. 1 tablespoon butter
  9. 1 tablespoon all-purpose flour
  10. 1/2 cup milk
  11. 1 cup heavy cream
  12. 2 quarts fresh spinach, stems removed
  13. 4 eggs
  14. Pinch freshly grated nutmeg
  15. Pinch freshly ground white pepper
  16. Salt
  17. 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.
  18. 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.
  19. Blanch spinach in rapidly boiling water for 30 seconds. Drain, pressing out any excess liquid. Add to the thickened cream mixture.
  20. 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.
  21. Smoked Tomato Beurre Blanc:
  22. 4 shallots, sliced
  23. 4 ounces cider vinegar
  24. 1/4 cup heavy cream
  25. 3 tomatoes, smoked and pureed
  26. 8 ounces unsalted butter, cubed
  27. 1 tablespoon finely chopped chives
  28. 2 ounces fresh lemon juice
  29. Salt
  30. 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.
  31. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 76.59 Kcal (321 kJ)
Calories from fat 43.2 Kcal
% Daily Value*
Total Fat 4.8g 7%
Cholesterol 51.2mg 17%
Sodium 39.77mg 2%
Potassium 23.39mg 0%
Total Carbs 0.71g 0%
Sugars 0.02g 0%
Dietary Fiber 0.06g 0%
Protein 7.32g 15%
Vitamin C 0.1mg 0%
Iron 0.3mg 1%
Calcium 12.1mg 1%
Amount Per 100 g
Calories 157.21 Kcal (658 kJ)
Calories from fat 88.68 Kcal
% Daily Value*
Total Fat 9.85g 7%
Cholesterol 105.08mg 17%
Sodium 81.62mg 2%
Potassium 48.02mg 0%
Total Carbs 1.46g 0%
Sugars 0.04g 0%
Dietary Fiber 0.12g 0%
Protein 15.03g 15%
Vitamin C 0.2mg 0%
Iron 0.5mg 1%
Calcium 24.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 1.9
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top