Crab and Spinach Dumplings
Servings: 6 people
Calories: 315kcal
These Crab and Spinach Dumplings are so tender and rich-tasting, and an absolute fantastic first course for a dinner party. The crab and spinach are a perfect combo, and the Buerre Blanc is the perfect sauce to top them off with. If you like crab and spinach, these gems are for you!
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Ingredients
- 1 lb crab meat
- Kosher salt
- 1 lb fresh spinach washed
- 1 large egg
- 2 tbsp all-purpose flour plus more for rolling
- 1/4 tsp cayenne
- 1/8 tsp ground nutmeg
- 1/8 tsp white pepper
- Unsalted butter 2 to 3 tablespoons
FOR THE BEURRE BLANC
- 1 cup dry white wine
- 1/4 tsp Kosher salt
- 12 tbsp cold unsalted butter, cube 1 & 1/2 sticks
- Squeeze of fresh lemon
- 1 tbsp fresh flat-leaf parsley finely chopped
Instructions
- 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 1 1/2 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.
Nutrition
Calories: 315kcal