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Slice crab; reserve liquid. Cook spinach according to package directions; drain. Melt butter in large saucepan. Add onion; sauté until tender. Blend in flour and spices. Gradually add chicken broth, stirring constantly; heat to boiling. Purée spinach mixture in blender or food processor. Add half-and-half, crab liquid and crab. Heat thoroughly. Do not boil. Makes 6 servings.
Creamed Crab and Spinach Soup can be served chilled.
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