Spicy Cajun Crab and Greens Soup

Name: Spicy Cajun Crab and Greens Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Creole, Cajun
Ingredients: 59 milliliters all purpose flour; 170 grams baby spinach leaves; 3 teaspoons Cajun seasoning; 822 grams diced tomatoes with caramelized onion, in juice; 591 milliliters bottled clam juice; 2 Tbsps chopped fresh thyme; 1 garlic clove, pressed; 454 grams lump crabmeat; 59 milliliters vegetable oil

The recipe Spicy Cajun Crab and Greens Soup is ready in approximately 45 minutes and is definitely a great dairy free and pescatarian option for lovers of Creole food. This recipe serves 6. This main course has 230 calories, 17g of protein, and 10g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up all purpose flour, thyme, lump crabmeat, and a few other things to make it today. To use up the all purpose flour you could follow this main course with the Cinnamon sugar soda bread as a dessert.

Instructions

Whisk oil and flour in heavy large saucepan over medium-high heat until smooth and golden brown, about 3 minutes.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Sauce Pan

Whisk

Add enough Cajun seasoning to season to taste and stir 30 seconds.

Ingredients you will need

Cajun Seasoning

Add clam juice and stir until smooth.

Ingredients you will need

Clam Juice

Add tomatoes with juices. Reduce heat to medium-low and simmer 3 minutes.

Ingredients you will need

Tomato

Add spinach, thyme, and garlic and simmer until spinach is just wilted, about 1 minute.

Ingredients you will need

Spinach

Garlic

Thyme

Add crabmeat and simmer until heated through, stirring gently. Season to taste with salt and pepper. Ladle soup into bowls and serve.

Ingredients you will need

Salt And Pepper

Crabmeat

Soup

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

59milliliters

all purpose flour 170grams

baby spinach leaves 3teaspoons

Cajun seasoning 822grams

diced tomatoes with caramelized onion, in juice 591milliliters

bottled clam juice 2Tbsps

chopped fresh thyme 1

garlic clove, pressed 454grams

lump crabmeat 59milliliters

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.