Spinach and crab roulade from Breakfasts: Le Cordon Bleu Home Collection by Le Cordon Bleu
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
- 450 g (14¼ oz) English spinach, large stalks removed, or 185 g (6 oz) frozen spinach
- pinch of cayenne pepper
- 225 g (7¼ oz) white crab meat, fresh, frozen or tinned
- 200 ml (6½ fl oz) milk
- 1 tablespoon plain flour
- 20 g (¾ oz) unsalted butter
- pinch of ground nutmeg
- 4 eggs, separated
- 15 g (½ oz) unsalted butter, melted
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