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Recipe

Baby, it’s cold outside crabmeat soup

40 min • 4 to 6 servings •
Jason Clampet
Creamy seafood soup with spinach and chunks of fish, served in a white bowl with a side of crusty bread on a wooden kitchen counter.

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!

  • Turn burner to medium-high and heat pot before adding butter. Once it has melted, sauté onion until it is transparent.
  • Reduce heat to medium-low and add all ingredients except for the loaf.
  • 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.

    • comfort food shellfish winter

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