This makes a nice first course or a light lunch/dinner. Home Cookin Chapter: Recipes From Thibeault's Table Layered Crab And Spinach Terrine ================================ From the California Culinary Academy Crab Layer 1/2 pound crab meat, picked over and flaked 1/4 cup sour cream 1 teaspoon lemon juice 1/2 teaspoon Dijon Mustard Salt and pepper to taste 1/2 teaspoon cayenne pepper 2 large eggs Spinach Layer 2 tablespoons unsalted butter 2 teaspoons flour 1/2 cup whipping cream 2/3 cup half and half 1-1/4 pounds cooked spinach Drained and squeezed to remove excess moisture 3 eggs 1/2 teaspoon black pepper 1/4 teaspoon ground nutmeg 1/2 teaspoon sugar Salt to taste Sauce Mix together, 1 cup mayonnaise 2 tablespoons lemon juice 1 tablespoon finely minced roasted red pepper 1 clove of minced garlic Salt and pepper to taste. Clives for garnish . Preheat oven to 375�F. For the crab layer: In a medium bowl combine the crab, sour cream, lemon juice, mustard, salt, pepper and cayenne. Stir in eggs and set mixture aside. For the Spinach layer: Melt butter in a heavy saucepan until foamy. Whish in flour and cook for 3 minutes over medium heat, stirring constantly. Whisk in whipping cream and half-and-half. Bring to a boil and then reduce heat and simmer slowly 10 minutes. Stir occasionally, scraping down the sides and around the bottom as necessary. Mixture will thicken as cooks. Remove from heat and stir in spinach. Let cool. Stir in eggs, one at a time then add black pepper, nutmeg, sugar and salt. To assemble the terrine: Grease an 8 cup loaf pan/terrine pan with butter. Spoon half the crab mixture in the bottom and cover with all of the spinach mixture. Spoon remaining crab mixture over the spinach. Set the terrine in a baking pan and pour 1 inch of hot water into the baking pan. Bake uncovered until golden brown and puffy. Approximately 30 to 45 minutes. Cool on a rack and then refrigerate. To serve, run a knife around the edge and invert on to a serving platter. Slice about 1/2 thick slices and place two on each plate. Decorate plate with a lettuce leaf and place a dollop of the sauce on the lettuce leaf. Garnish with a few chives.

Hmmmm...... I have some Alaska King Crab leg meat leftover from a crab binge two nights ago , made stock from the shells so I have that too. I've been trying to decide what to do with the leftover crab meat and had settled on crab cakes but it wasn't doing it for me.....maybe the bisque. With a salad we could call that supper! Thanks !

I don;t know from McCormick and Schmick but here is a lobster bisque recipe I have been meaning to try. I only offer it up so we can compare ingredients. My math may be off a bit but looks like this recipe wants about the same amount of liquid as yours does although it calls for stock not water . The big difference is this recipe calls for thickening with cornstarch. I you love the flavour I would try the cornstarch, other than that you could reduce the water but that would make the soup stronger in flavour. I would not cook for hours, that would break down the soup in my opinion. PS: When I make this it will NOT be with live lobsters...I'm such a wimp! Lobster Bisque 2 1-pound live lobsters 2 Tbl olive oil 1 onion sliced 1 large celery stalk sliced 1 small carrot sliced 1 garlic head cut in half crosswise 1 tomato sliced 2 Tbl chopped fresh tarragon 2 Tbl chopped fresh thyme 2 bay leaves 8 whole black peppercorns 1/2 Cup brandy 1/2 Cup dry Sherry 4 Cup fish stock or bottled clam juice 1/4 Cup tomato paste 1/2 Cup whipping cream 2 Tsp cornstarch 1 Tbl water Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters. Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl. Heat olive oil in heavy large pot over high heat. Add lobster shells and bodies and saute until shells begin to brown, about 8 minutes. Add onion and next 8 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour. Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.

I can't stop cooking in my remodeled kitchen!!!! Here are more things I've been making. I was much more successful with this batch of fathead dough pigs in blankets than the first time (as shown in a previous post). I wrapped the weiners with raw fathead instead of partially baked. Easy and delicious! Fathead dough pizza. I'm hooked. My first attempt at jalapeno poppers. I obviously couldn't decide how to wrap them in bacon and sort of gave up. But they tasted good! Nachos made with provolone cheese instead of tortilla chips. I quartered slices of provolone and microwaved them on parchment paper until they were crisp. Then I topped them with some leftover roast and other goodies. They were awesome! Beef and veg stir fry with Chinese five spice. Chicken & veg stir fry using Chinese five spice: Gumbo is comfort food. That's not rice, however, it's shirataki (fake) rice. I've been doing lots and lots of omelets for weekend breakfasts: I used some leftover baked chicken and broccoli to make a little lunch.