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Stone Crab Chowder Recipe
Stone Crab Roasted Tomatoes
Four 1-inch slices of beefsteak tomato (feel free to make them even chunkier)
½ cup of creamed spinach that’s made with:
3 tbsp of salted butter
1 tbsp of minced garlic
1 tbsp of all-purpose flour
¾ cup half-and-half
2 10 oz boxes of frozen chopped spinach (thaw first)
½ tsp salt
½ tsp ground nutmeg (the secret sauce)
¼ tsp ground black pepper
2 tbsp of melted butter
2 tbsp of seasoned breadcrumbs
Sliced American cheese (try to find the real, non-processed stuff) – Aged Gouda or Gruyere work as substitutes
Let’s make the creamed spinach first. Thaw the frozen spinach and squeeze the water out of it. Set aside.
Melt 3 tbsp of salted butter in a saucepan. Sauté the minced garlic on medium heat for a minute. Add the flour and heat for another minute. Whisk the half-in-half over the mixture.
Add the spinach to your saucepan, adding the ground nutmeg, black pepper, and salt. Simmer on medium/low heat for about 20 minutes.
While the spinach is simmering, slice your beefsteak tomatoes into slices. 1 inch, 2 inches.
Slice your American cheese and pile an equal amount on top of the spinach for each tomato. My cheese already came sliced – I just used one per tomato.
These are both excellent recipes and I am so looking forward to making them and trying out stone crab myself and get crabs delivery to my door which is so easy!