Preheat your oven to 400°F (200°C). Place the bone marrow bones on a baking sheet and season with salt and black pepper. Roast in the oven for about 20-25 minutes, or until the marrow is soft and bubbly.

Sauté Spinach

Cook Spinach

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute. Add fresh spinach and cook until wilted. Season with salt and pepper to taste.

Prepare Crab Meat Mixture

Mix the Ingredients

In a bowl, combine cooked crab meat, chopped sundried tomatoes, chopped fresh basil, salt, and black pepper. Mix well and set aside.

Make Béarnaise Sauce

Prepare the Sauce

In a saucepan, melt the unsalted butter. In a separate bowl, whisk the egg yolks and white wine vinegar until thickened. Slowly add the melted butter to the egg mixture while whisking continuously. Stir in chopped tarragon and season with salt and pepper to taste.

Prepare Breadcrumbs and Crostini

Toast the Bread

Preheat a separate pan over medium heat. Brush the slices of crusty bread with olive oil and sprinkle with garlic powder. Toast until golden brown on both sides.

Prepare Breadcrumbs

In a pan, heat olive oil and add breadcrumbs. Toast until golden, stirring frequently.

Assemble the Dish

Serve

On a serving plate, place roasted bone marrow, sautéed spinach, and top with the crab meat mixture. Drizzle with Béarnaise sauce and sprinkle toasted breadcrumbs. Serve with garlic crostini on the side.