December 2, 2010 by Stacy McDonald
Depending upon where you live, and what is easily accessible (and affordable), you could substitute shrimp, lobster, or scallops for the crab meat. I have found that a good combination is lump crab meat and fresh shrimp (chopped). When we lived on the Gulf Coast, this was easily accessible.
3 cups fresh chopped spinach
1 1/2 pound lump crab meat (don’t you dare use that fake stuff!)
1/4 pound butter
1/2 cup diced onions
1/2 cup diced celery
1/2 cup red bell pepper
1/2 cup green bell pepper
1/4 cup chopped garlic
1 tsp fresh chopped tarragon
3/4 cup (corn starch or arrowroot)
2 quarts shellfish stock
1 pint heavy whipping cream
1/2 cup sliced green onions
1/4 cup fresh chopped parsley
salt and pepper to taste
hot sauce to taste
An extra sprinkle of powdered garlic
Remove all bone and cartilage from crab meat and set aside. In a cast iron dutch oven, melt butter over medium-high heat. Saute’ onions, celery, bell pepper, and chopped garlic in melted butter. Add 2 C. chopped spinach.
Saute 3 minutes and remove mixture to food processor. Puree and then return to dutch oven. Sprinkle in flour (I omit this step and use corn starch or arrowroot to thicken it later, so Abigail can eat it). Using a wire whisk, blend well. Add shellfish stock, 1 ladle at a time, whisking constantly, until soup-like consistency is achieved. If you’re substituting corn starch for flour, whisk a few T. of it into a bit of the not-hot-yet broth before adding to the mixture.
Fold in 1 lb. crab meat (reserve 1/4-1/2 lb. crab meat for serving on top later), bring to a rolling boil and reduce to simmer. Cook for 30 minutes, adding additional stock as needed. Whisk in heavy whipping cream. Add green onions and parsley. Season to taste using salt, pepper, Tony Chacherie’s, and hot sauce. Immediately prior to serving, bring mixture to a low boil and add remaining spinach. Cook 2 minutes, remove from heat.