Layered Crab and Spinach Terrine Recipe

1      Reviews by:    Carrie Ward   Layered Crab and Spinach Terrine Recipe layers crabmeat, sour cream, lemon juice, Dijon mustard, cayenne pepper and eggs with a layer of cooked spinach, butter, flour, whipping cream, half-and-half, eggs, nutmeg and sugar. Food Category:    Appetizers Cuisine Origin:    French    Servings:8 Nutrition facts:308 calories10.5 grams fat Print Preview Rate This Recipe Prep Time:   35 Minutes Cook Time:   45 Minutes Total Time:   1 Hour 20 Minutes

INGREDIENTS

• For Crab Layer:
• 1 pound fresh crabmeat, picked over and flaked
• 1/4 cup sour cream
• 1 teaspoon lemon juice
• 1/2 teaspoon Dijon mustard
• Salt and black pepper to taste
• 1/2 teaspoon cayenne pepper
• 2 large eggs, lightly beaten
• For Spinach Layer:
• 2 tablespoons unsalted butter
• 2 teaspoons flour
• 1/2 cup whipping cream
• 2/3 cup half-and-half
• 1 1/4 pounds cooked spinach, drained and squeezed to remove excess moisture
• 3 eggs
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon sugar
• Salt to taste

DIRECTIONS

• Preheat oven to 375°F.
• For the CRAB LAYER: In a medium bowl combine the crab, sour cream, lemon juice, mustard, salt, pepper, and cayenne. Stir in eggs and set mixture aside.
• For the SPINACH LAYER: Melt butter in a heavy saucepan until foamy. Whisk in flour and cook for 3 minutes over medium heat, stirring constantly. Whisk in whipping cream and half-and-half. Bring to a boil, then reduce heat and simmer slowly 10 minutes. Stir occasionally, scraping down the sides and around the bottom as necessary. Mixture will thicken as it cooks.
• Remove from heat and stir in spinach. Let cool. Stir in eggs, one at a time, then add black pepper, nutmeg, sugar, and salt.
• TO ASSEMBLE THE TERRINE: Grease an 8-cup loaf pan with butter. Spoon half the crab mixture into the mold and cover with all of the spinach mixture. Spoon remaining crab mixture over the spinach. Set the terrine in a baking pan and pour 1 inch of hot water into the baking pan.
• Bake, uncovered, until golden brown and puffy (30 to 45 minutes). Cool on a rack.
• To serve, run a knife around the edge and invert onto a serving platter. Serve at room temperature or chilled with mayonnaise.

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