Cajun seasoning spikes this soup with heat, so adjust according to your taste. Serve with: Jalapeño corn bread and carrot sticks. Dessert: Cheesecake topped with thawed sliced frozen peaches. Ingredients
1/4 cup vegetable oil 1/4 cup all purpose flour 3 to 5 teaspoons Cajun seasoning 2 1/2 cups bottled clam juice 2 14 1/2-ounce cans diced tomatoes with caramelized onion, in juice 1 6-ounce bag baby spinach leaves 2 tablespoons chopped fresh thyme 1 garlic clove, pressed 1 pound lump crabmeat
Preparation
Whisk oil and flour in heavy large saucepan over medium-high heat until smooth and golden brown, about 3 minutes. Add enough Cajun seasoning to season to taste and stir 30 seconds. Add clam juice and stir until smooth. Add tomatoes with juices. Reduce heat to medium-low and simmer 3 minutes. Add spinach, thyme, and garlic and simmer until spinach is just wilted, about 1 minute. Add crabmeat and simmer until heated through, stirring gently. Season to taste with salt and pepper. Ladle soup into bowls and serve.
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