Creole Crab n Spinach Soup

Dungeness Crab waiting to be cracked and shucked

      What trip to the Great White North would be complete without a crab dish.  Although this will be Dungeness rather Alaskan King Crab it will still be delicious.  More so, I think.  Of course this is fresh crab.  I bought bulk pieces and cut them down.  I have always found Dungeness Crab to be a smaller, but sweeter meat.  One of the nicer things about Alaska is that within reason there are still plenty of cooler days in which to enjoy a soup.  This is actually a Creole recipe, but lends itself very well for this dish.  You may want to play with the ingredient totals depending on how big you want your pot or batch to be.

8 tablespoons butter
1 onion, finely chopped
(up to) 1/2 cup flour
1 pint half n half
1 1/2 cups evaporated milk
2 cups crab or shellfish stock (I used chicken broth and clam juice)
4 ounces fresh spinach
1 pound lump crab meat
Tony Chacheres Creole Seasoning
Salt to taste

Chopped, wilted spinach

      Just wilt the spinach in cast iron pan with a small amount of extra virgin olive oil; chop fine and reserve.  Sauté onions over medium heat until tender, add flour, a bit at a time till satisfied; a bit thick, not clumpy.  Whisk to create a blonde roux.  For a thinner roux decrease butter to 4 tablespoons and flour to 1/4 cup.  For a richer soup, substitute heavy cream for the half n half.

Simmering the roux 

      Add the half n half, evaporated milk, stock, and spinach stirring thoroughly to combine.  Bring to a simmer over low heat and stir for 5 minutes.  Gently fold in the crabmeat only at the end to finish.  Heat through for 2 minutes.  Season to taste with Creole Seasoning and salt.

Chunk cut crab

Simmerin' soup

      We found this dish to be hearty, yet light.  You may make adjustments to the recipe to meet your individual tastes.  We served this with Ritz crackers.

On the table, baby

"Sweet Dungeness Crab is always a treat" 

Tom Douglass

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