Maryland Crabmeat Cannelloni with Leeks and Saffron Scented Sauce, a recipe from Thomas Henkelmann o

Ingredients

• - 500 g (18 oz.) jumbo lump Crab meat
• - 100 g (3 1/2 oz.) diced blanched Leeks
• - 100 ml (6 tbsp.) Béchamel sauce
• - 20 g (2/3 oz.) fresh chopped tarragon
• - Salt, pepper and cayenne
• - 8 crêpes or cooked pasta sheets
• - 125 ml (1/2 cup) heavy cream + 125 ml (1/2 cup) water
• - 200 ml (3/4 cup) lobster stock flavored with tarragon and Saffron
• - 80 g (1/3 cup) butter to whisk into the lobster stock
• - + 20 g (4 tsp.) to sauté the spinach
• - 50 g (2 tbsp.) Parmigiano Reggiano
• - 300 g (10 oz.) spinach
• - 8 sprigs of tarragon and some diced tomato for garnish