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1/2 pound all lump, backfin crab meat
For the Spinach Timbale:
2 pounds fresh spinach, washed
3 tablespoons unsalted butter
2 tablespoons flour
3/4 cup milk
Pinch of freshly grated nutmeg
To make crab mousse, whisk together in a bowl 1/4 cup whipping cream, lemon juice, mustard, celery salt, cayenne pepper, 2 eggs, salt and pepper.
Pick over crab meat to remove any bits of shell and fold together with the egg and cream mixture.
To make spinach timbale, drop spinach into boiling, salted water and return to boil. Drain and rinse with cold water. Squeeze dry and chop finely.
In a heavy-bottomed saucepan make a roux with butter and flour, cooking and stirring two minutes without browning.
Whisk in milk, remaining 1/2 cup whipping cream, salt, pepper and a pinch of nutmeg, stirring constantly. Bring to a boil, remove from heat and add the chopped spinach.
Allow mixture to cool slightly and beat in the remaining 3 eggs.
Half fill eight buttered five-ounce timbale molds with the crab meat mixture. Use the spinach mixture to fill the molds the rest of the way. Bake in a shallow pan of cold water in a 375 degree oven for 25 to 30 minutes until set. Unmold and serve. Timbales can be served with a sauce such as beurre blanc if desired.
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