Place thawed spinach into strainer and squeeze out all water. Squeeze water until the spinach yields 1 1/2 lbs.

Melt butter in sauce pan on medium temperature.

Add flour and cook on medium heat for about 5 minutes stirring constantly with a wire whisk. Cook until Roux is light tan. (An undercooked Roux will be floury tasting).

Add salt and pepper to the Roux and mix well.

Add half volume of the Half & Half Cream, bring to a boil stirring well. Add in drained spinach and mix well, then add the other half of the cream.

Lower the heat and simmer for 10-12 minutes until spinach is tender, remove from heat.

Serve immediately.

4 eggs
1 1/2 cups mayonnaise
3/4 tbsp blackening spice
1/4 cup creole or spicy mustard
3/4 tbsp salt
1/2 cup fresh chopped parsley

Place eggs in a mixing bowl, mix well with wire whisk.

Place remaining ingredients into the egg mixture and mix well to fully incorporate. Yields 2 cups crab sauce.

3 lbs Backfin Crabmeat
1 lb Colossal Lump Crabmeat
10 tbsp Italian Breadcrumbs
2 cups crab sauce (recipe follows)

Carefully pick out any shell in the crabmeat, but do not break up the lumps.

Place crabmeat into a mixing bowl and then sprinkle bread crumbs over the crabmeat.

Ladle crab sauce over crabmeat and gently fold to incorporate. Do not break up the crabmeat lumps.