1 (7 oz.) can crabmeat 10 oz. pkg. chopped spinach 3 tbsp. butter 1 c. diced celery 1/2 c. onion 2 tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 1/8 tsp. nutmeg 2 c. chicken broth, College Inn 2 c. half and half
Drain crabmeat, save liquid. Cook spinach. Melt butter in large saucepan. Add celery and onions and saute until tender. Blend in flour, salt, pepper and nutmeg. Gradually add broth, stirring constantly. Heat to a boil. Add half and half and crab liquid. Stir in crab and spinach. Cook for at least 1/2 hour.
