Espinaca Y Cangrejo Recipe
Sautéed spinach, jumbo lump crabmeat, sherry cream sauce, Manchego cheese
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Ingredients
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Vegetables
Seafood
Dairy
Sauce
Method
Preparation
- 1
Sauté the Spinach
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Remove from the skillet and set aside.
- 2
Make the Sherry Cream Sauce
In the same skillet, add the remaining tablespoon of butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant. Pour in sherry wine and let it simmer for 2-3 minutes until reduced by half.
- 3
Add Cream and Season
Stir in the heavy cream, salt, black pepper, and red pepper flakes. Cook for an additional 3-4 minutes until the sauce thickens.
- 4
Combine Ingredients
Gently fold the sautéed spinach and jumbo lump crabmeat into the sauce. Cook for another 2 minutes until heated through.
- 5
Finish with Cheese
Remove from heat and sprinkle the Manchego cheese over the top. Allow it to melt slightly before serving.
