December 24, 2013 by Stacy McDonald
This has become a favorite side dish to complement a special meal. Depending upon where you live and what is easily accessible (and affordable), you may choose shrimp, crawfish, or lump crab meat for this dish. Or you could combine all three! Now that we live in the midwest, fresh seafood, “imported” from the Gulf Coast, is our Christmas-time treat!
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 fresh 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
Tabasco 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. 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.