Defrost the spinach. Put in a sieve and squeeze with a fork almost possible, then coarsely chop. Preheat oven to 200 degrees (convection oven 180 degrees). Mix the mascarpone with the spinach, basil and parsley and season with freshly grated nutmeg, salt and pepper. On top, carefully fold in the drained crab tails.
Toast the slices of toast and cool. Spread the spinach mixture evenly on top. Rub mozzarella dry thoroughly, cut into slices and spread evenly on the toasts. Bake in hot oven (top) for 5 to 7 min. Sprinkle with pepper before serving.
Tip: If you like, use only 100 g of leaf spinach, but additionally use one tomato cut into small cubes (remove seeds beforehand).
Our tip: Use the young, tender spinach from the farmers’ market!
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