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CDKitchen

Cream Of Crabmeat And Spinach Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6    |   Ready In: < 30 minutes

Ingredients:
8 tablespoons butter
1 onion, finely chopped
1/2 cup flour (or as desired)
1 pint half and half
1 1/2 cup evaporated milk
2 cups crab or shellfish stock
4 ounces fresh spinach
1 pound lump crab meat
Creole seasoning, to taste
salt

Directions:
Wilt the spinach in a small quantity of oil, then remove from heat, chop finely and reserve.

Saute onions in butter over medium heat until tender. Add flour. While whisking, cook flour for 2 minutes to form a white roux.

Add the half-and-half, evaporated milk, stock, and spinach, stirring thoroughly to combine. Bring to a simmer, and simmer over low heat for 5 minutes.

Gently fold in the crab meat, making sure not to break up any lumps. Heat through for 2 minutes. Season to taste with Creole seasoning and salt.

NOTE: For a thinner roux, decrease butter to 4 tablespoons and flour to 1/2 cup. For a richer soup, substitute heavy cream for the half-and-half.

Recipe Location: https://www.cdkitchen.com/recipes/recs/2028/Cream-Of-Crabmeat-And-Spinach-94852.shtml
Recipe ID: 65725

Nutrition:
per serving: 474 calories, 32g fat, 21g carbohydrates, 23g protein.

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