Crab And Spinach Terrine

Course : Seafoods
Serves: 8
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1/2 pound crabmeat
1/4 cup sour cream
1 teaspoon fresh lemon juice
1/2 teaspoon dijon mustard
1/2 teaspoon cayenne
5 large egg
2 teaspoons unsalted butter
2 teaspoons flour
1/2 cup cream
2/3 cup half and half
1 pound frozen spinach
1/4 teaspoon nutmeg
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon fresh ground white pepper

Preparation / Directions:

preheat oven to 375 degrees for the crab layer: combine crab, sour cream, lemon juice, mustard, and cayenne season to taste with salt and pepper stir in 2 of the eggs-mix well for the spinach layer: melt butter in a heavy saucepan, until foamy whisk in flour, stir, and cook for 3 minutes whisk in half and half and cream heat and whisk until slightly thickened, remove from heat stir in spinach and allow to cool completely stir in remaining three eggs, one at a time stir in nutmeg and sugar season to taste with salt and pepper grease an 8-cup loaf pan with butter spoon in half of crab mixture cover with all of spinach mixture top with remaining crab mixture set into a baking pan pour water into the baking pan to a depth of 1-inch bake @ 375 degrees for 30-45 minutes, until golden and puffed cool on a rack, loosen with a knife, and invert onto a serving platter serve warm or at room temperature


Nutritional Information:

171 Calories (kcal); 12g Total Fat; (61% calories from fat); 12g Protein; 5g Carbohydrate; 165mg Cholesterol; 248mg Sodium

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