Best Spinach And Crab Meat Soup Recipes

Spinach and Crab Meat Soup image

Provided by cookalot 2

Categories Crab

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Steps:

Blend flour and butter in saucepan to make roux. Cook for a few minutes using a wire whisk.
Add chicken broth and 1 can water slowly, whisking all the time.
Defrost spinach and lightly saute with onion until tender.
Add to soup mixture.
Add crab, pepper, and finish with cream.
Refrigerate 3 days to allow flavors to ripen.

Nutrition Facts : Calories 212.8, Fat 13, SaturatedFat 7.6, Cholesterol 56.5, Sodium 995.6, Carbohydrate 9, Fiber 2.7, Sugar 1.9, Protein 16

Caribbean Spinach, Crab & Ham Soup image

Provided by James Craig

Categories Ham

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon margarine or 1 tablespoon butter
1 large onion, minced
1 clove garlic, minced
2 cups spinach, finely chopped
3 cups chicken broth
1/2 cup skim milk
1/8 teaspoon coconut extract
1/8 teaspoon white pepper
4 ounces imitation crabmeat
3 ounces ham, cut into thin strips
1/8 teaspoon hot pepper sauce (optional)

Steps:

In a large saucepan, melt the butter over medium low heat.
Reduce heat to low and add the onion and garlic.
Cook, covered, for 3-4 minutes stirring occasionally.
Add the spinach and cook, uncovered for 2 minutes.
Add the broth, milk, coconut extract, white pepper and reduce heat and simmer, uncovered, for 3-4 minutes.
Add the crabmeat and ham and the hot pepper sauce if using.
Cook for 2-3 minutes or until meat is warmed through.
Serve warm.

Nutrition Facts : Calories 147.7, Fat 5.6, SaturatedFat 1.3, Cholesterol 17.3, Sodium 1197.3, Carbohydrate 10, Fiber 0.9, Sugar 2.2, Protein 13.9

Creamy Spinach and Crab Meat Dip image

Provided by MIlliewoo

Categories Crab

Time 1h10m

Yield 20 serving(s)

Number Of Ingredients 7

1 (50 g) packet onion soup mix (spring onion continental)
2 cups sour cream
1 cup mayonnaise
1 (200 g) can crabmeat, drained
4 sliced spring onions
1 (400 g) packet frozen spinach, thawed & drained
1 large loaf of round unsliced crusty bread

Steps:

Mix powdered soup mix with sour cream and mayonnaise and refrigerate until soup mix softens (this can be done overnight if you like).
Stir in well the rest of the ingredients.
Take a large round unsliced bread loaf and cut a big circle from the top. Hollow the cavity out by pressing down on the bread. Make little cuts around the edges of the loaf near the rim of the circle.
Fill the loaf with the dip. The cuts allow people to tear bread off easily to dip. I usually chop up the bread 'lid' as well as it always gets dipped in and eaten.