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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
2 (10-ounce) packages frozen chopped spinach, thawed |
1 (14 1/2-ounce) can chicken broth |
1 pound fresh crabmeat |
1/4 cup butter or margarine |
1 cup chopped onion |
1/4 cup chopped celery |
1/4 cup chopped green bell pepper |
2 tablespoons all-purpose flour |
3 cups whipping cream |
1 teaspoon worcestershire sauce |
1 bay leaf |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1/4 teaspoon dried basil |
1/4 teaspoon dried thyme |
Directions:
1. Process spinach and broth in a blender or food processor until smooth, stopping once to scrape down sides; set aside. Drain and flake crabmeat, removing any bits of shell; set aside.
2. Melt butter in a Dutch oven over medium heat; add onion, celery, and bell pepper, and saute until tender. Add flour, and cook, stirring constantly, 1 minute or until smooth.
3. Gradually stir in cream, and cook, stirring constantly, 10 minutes. Stir in spinach mixture, Worcestershire sauce, and next 5 ingredients; simmer, stirring often, 5 minutes or until thoroughly heated. Stir in crabmeat, and cook, stirring often, just until thoroughly heated (do not boil). Remove and discard bay leaf. Serve with French bread.
4. *Evaporated skimmed milk may be substituted for whipping cream.
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