Though creamed spinach is typically considered a side dish, the crabmeat in this version nudges it toward main-dish territory. Top each serving with a poached or fried egg and serve a hunk of baguette (or buttered English muffins) alongside, and you have a very satisfying lunch or light dinner.
I prefer the texture of creamed spinach made with mature, crinkly leaves, as opposed to baby spinach.
| ||3 || lb. fresh spinach, large tough stems removed, leaves washed and partially dried (some water should cling) |
| ||3 || Tbsp. unsalted butter |
| ||7 || anchovy fillets, finely chopped (about 1½ Tbsp.) |
| ||3 || large shallots, finely chopped |
| ||~ || Salt and ground black pepper |
| ||2 || Tbsp. flour |
| ||2 || cups half-and-half |
| ||⅛ || tsp. cayenne pepper |
| ||1 || lemon (2 tsp. finely grated zest and 1 Tbsp. juice), plus lemon wedges for serving |
| ||8 || oz. high-quality lump crabmeat, picked over for shell fragments |