My wife wooed me with this soup. But what with the soup’s ridiculous richness, I suppose she could have also been trying to kill me. I’ve always thought of crabs as something you eat at a ocean-side shack, but there’s no better time to enjoy this dish than a cold winter night next to a fireplace.

Ready

• 4Tbsp butter
• 1 medium onion, diced
• 14oz can coconut milk
• 8oz heavy cream
• 8oz chicken stock
• 1lb lump crabmeat
• 1 package frozen spinach
• salt & pepper to taste
• french loaf

Set

• large pot
• ladle
• deep bowls

Go

1. Turn burner to medium-high and heat pot before adding butter. Once it has melted, sauté onion until it is transparent.
2. Reduce heat to medium-low and add all ingredients except for the loaf.
3. Cook for 30 minutes, stirring every five or ten minutes. Warm up the loaf in the oven about five minutes before you’re ready to serve the soup.