Name: Spinach and crab roulade
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: Serves 6
Ingredients: pinch of cayenne pepper; 1 tablespoon plain flour; 20 g (¾ oz) unsalted butter; 225 g (7¼ oz) white crab meat, fresh, frozen or tinned; 200 ml (6½ fl oz) milk; 450 g (14¼ oz) English spinach, large stalks removed, or 185 g (6 oz) frozen spinach; 4 eggs, separated; pinch of ground nutmeg; 15 g (½ oz) unsalted butter, melted

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 25

Appears in

Breakfasts

By Le Cordon Bleu

Published 1998

About

Thick slices of light spinach roulade with a creamy crab filling are perfect for brunch, a light lunch or sewed as a first course.

Ingredients

Filling

20 g (¾ oz) unsalted butter
1 tablespoon plain flour

Method

To make the filling, melt the butter in a heavy-based pan over low-medium heat. Sprinkle the flour over the butter and cook for 1 minute without allowing it to colour, stirring constantly with a wooden spoon. Remove the pan from the h