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Cream Of Crabmeat And Spinach Soup Recipe

 


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recipe is ready in Ready in:
recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   6

  

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

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Directions:

Wilt the spinach in a small quantity of oil; 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, and stir thoroughly to combine. Bring to a simmer, and simmer over low heat for 5 minutes. Gently fold in the crabmeat, making sure not to break up any lumps. Heat through for 2 minutes. Season to taste with Creole seasoning and salt.

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.

This recipe from CDKitchen for Cream Of Crabmeat And Spinach Soup serves/makes 6

Recipe ID: 65725

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