Cream of Crabmeat and Spinach Soup

Recipe Categories : | All Soups | Seafood soups | Crab | Spinach | Cajun/Creole | MAIN INDEX |

Ingredients :

• 8 tbsp butter
• 1 onion, finely chopped
• ½ cup flour (depending upon desired consistency)
• 1 pint half-and-half
• 1½ cups evaporated milk
• 2 cups fish or shellfish stock
• 4 oz fresh spinach
• 1 lb lump crab meat
• Creole seasoning, to taste
• salt

Preparation and Cooking Instructions :

1. Wilt the spinach in a small quantity of oil; remove from heat, chop finely and reserve.
2. Sauté onions in butter over medium heat until tender. Add flour. While whisking, cook flour for 2 minutes to form a white roux.
3. 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.
4. For a thinner roux, decrease butter to 4 tablespoons and flour to ½ cup. For a richer soup, substitute heavy cream for the half-and-half.