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1
Preheat oven to 350 degrees.
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2
Pick over crab meat carefully to remove and discard pieces of shell or cartilage.
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3
Do not break up the pieces of crab; leave them as whole as possible.
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4
Set aside.
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5
Pick over spinach to remove tough stems or blemished leaves.
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6
Rinse well and drain.
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7
Set aside.
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8
Heat 3 tablespoons butter in a saucepan and add flour, stirring rapidly with a whisk.
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9
Add salt, pepper and cayenne.
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10
When blended, stir in milk, cream and nutmeg.
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11
Let simmer, stirring often from the bottom, about 10 minutes.
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12
Add cheese and stir until melted.
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13
Put spinach in a deep skillet or casserole without water.
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14
Cook, stirring often, until the leaves wilt.
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15
Drain.
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16
Press or squeeze to extract as much liquid as possible from the leaves.
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17
Chop spinach until it is medium fine.
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18
Heat remaining tablespoon of butter in a skillet and add 1 tablespoon shallots.
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19
Cook briefly, stirring, and add spinach.
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20
Add salt and pepper.
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21
Spoon mixture into a baking dish (an oval dish measuring 14 by 8 by 2 inches is ideal).
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22
Spoon crab into a smaller ovenproof dish and sprinkle with remaining tablespoon of chopped shallots.
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23
Place in oven and bake 5 minutes.
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24
Scatter crab meat over spinach and smooth it to make an even layer.
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25
Spoon cheese sauce over all and smooth it over.
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26
Sprinkle Parmesan cheese evenly on top.
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27
Place dish in oven and bake 10 minutes.
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28
Heat broiler.
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29
Let broil, leaving the door partly ajar, about 2 minutes or until nicely glazed on top.
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30
Serve.
