Creamed Spinach & King Crab Soup

  • Preparation Time: 25 minutes
  • Cook time: 10 minutes
  • Yield: 6 servings


  • 3/4 lb Crab Meat
  • 10 oz Frozen Spinach, chopped
  • 3 Tbsp Butter
  • 1/2 cup Onion, chopped
  • 2 Tbsp Flour
  • 1/8 tsp Nutmeg, ground
  • 1/8 tsp Pepper
  • 2 cups Chicken Broth
  • 2 cups Half-and-Half


Slice-up the crab meat and reserve any liquid (if using frozen crab meat in a pouch). Cook spinach according to package directions; drain. Melt butter in large sauce pan. Add onion and saute until tender. Blend in flour and spices. Gradually add chicken broth, stirring constantly; heat to boiling.

Puree spinach mixture in blender or food processor. Add half-and-half, crab liquid, and crab.

Heat thoroughly but do not boil. This crab soup can also be served chilled.