Marley and Moon
Monday Meal
Ofwith
Thea Month
Crabmeat Florentine
Swiss Cheese Sauce
Difficulty: Easy
Serving size: 1 Recipe makes: 2
Ingredients
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3 tablespoons unsalted butter
2 tablespoons minced shallot
1 garlic clove
1 cup sliced mushrooms
6 ounces of crabmeat
1 tablespoon of dry white wine
1 tablespoon heavy cream
12 ounces of baby spinach
Swiss Cheese Sauce: 1 tablespoon unsalted butter, 1 teaspoon all-purpose flour, ¾ cup milk, ½
teaspoon salt & pepper, ¼ teaspoon cayenne, ¼ cup grated Swiss cheese, 1 tablespoon pine nuts
Directions.
1. Preheat the oven to 400 degrees. Generously butter two ramekins or scallop shells. Melt 2
tablespoons of butter over medium heat in a large skillet. Add the shallot and garlic; cook until
translucent or about 3 minutes.
2. Add the mushrooms and cook for 3 to 5 minutes more, then add the crabmeat, wine, and
cream. Cook and stir until well combined ( 3 minutes) then transfer to a bowl.
3. Heat the remaining tablespoon of butter and add the spinach. Cook over high heat until wilted
(1-2 minutes0> Then divide it into two prepared ramekins. Top with crabmeat mixture.
4. Make the sauce by melting the teaspoon of butter in the skillet over medium heat. Add the
flour and cook until golden brown. Add milk, salt and pepper, along with cayenne. Cook over
medium heat until thick. Remove from the heat and stir in the cheese.
5. Pour over the crabmeat. Top with pine nuts. Pop them in the oven and cook until bubbly
brown (about 15 minutes).
Nutrition Information
Per serving: Calories 452; Total fat 30g; Carbohydrate 16g; Protein 30g
Recipe from: The High-Protein Cookbook by Linda West Eckhardt and Katherine West
Defoyd.