These Crab and Spinach Dumplings are so light and are complimented perfectly with a white butter, or beurre blanc, sauce. If you like crab, you are going to love these Crab and Spinach Dumplings
It all starts off with good-quality crab meat. There are plenty of top-notch brands out there, just make sure you pick the meat over a couple times to remove any leftover shells.
Spinach and crab really make a perfect combination. You’ll want to form the dumplings into the size of wine corks. Just use the cork from the wine you open and enjoy while you’re making this amazing dish.
Now get them nicely browned in some melted butter in your non-stick skillet. Be sure not to overcrowd the pan. Do them in batches, and keep them in a low-heat oven until they are all finished and you’ve had time to whip up the Buerre Blanc sauce.
- 1 lb crab meat
- Kosher salt
- 1 lb fresh spinach, washed
- 1 large egg
- 2 tablespoons all-purpose flour, plus more for rolling
- ¼ teaspoon cayenne
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon white pepper
- Unsalted butter (2 to 3 tablespoons)
- FOR THE BEURRE BLANC
- 1 cup dry white wine
- ¼ teaspoon Kosher salt
- 1½ sticks (12 tablespoons) cold unsalted butter, cubed
- Squeeze of fresh lemon
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- Pick the crab free of shells, a couple times.
- Bring a large pot of salted water to a boil and have ready a medium bowl of ice water.
- Add the spinach to the boiling water and cook until just tender and still bright green, about 1 minute.
- Drain and transfer to the ice bath. When cool, drain again, using your hands to squeeze out excess water.
- Chop the spinach, transfer to a bowl, and gently fold in the crab, egg, flour, cayenne, nutmeg, white pepper, and 1½ teaspoons salt.
- Using your hands, form the mixture into small, wine-cork-shaped dumplings.
- Heat a non-stick skillet over medium-high heat.
- Drop in a generous piece of butter, swirl the pan to coat, and allow to begin to foam.
- Roll the dumplings in a small amount of flour, shaking off excess, and cook as many dumplings as will comfortably fit in your pan, being careful not to over-crowd them.
- Cook until lightly browned, turning as needed, about 6 minutes.
- Use a slotted spatula to transfer the dumplings to a platter (or hold them in a low-temp oven to keep them warm).
- Finish the dumplings with a drizzle of beurre blanc and serve at once.
- MAKE THE BEURRE BLANC
- Simmer the wine and salt in a small heavy saucepan until about 2 tablespoons remain.
- Slowly whisk in a few cubes of butter at a time, waiting to add the next until each is fully incorporated.
- Add the lemon juice and parsley and serve immediately.