• 6-8 oz. Alaska King crab meat, thawed if necessary
• 1 package (10 oz.) frozen chopped spinach
• 3 tbsp. butter or margarine
• 1/2 cup chopped onion
• 2 tbsp. flour
• 1/8 tsp. each pepper and ground nutmeg
• 2 cups each chicken broth and half-and-half or milk

Slice crab; reserve liquid. Cook spinach according to package directions; drain. Melt butter in large saucepan. Add onion; sauté until tender. Blend in flour and spices. Gradually add chicken broth, stirring constantly; heat to boiling. Purée spinach mixture in blender or food processor. Add half-and-half, crab liquid and crab. Heat thoroughly. Do not boil. Makes 6 servings.

Serving Tip
Creamed Crab and Spinach  Soup can be served chilled.

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Recipes courtesy of ASMI (Alaska Seafood Marketing Institute)

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