6-8 oz. crab meat, fresh, thawed or canned
1 (10 oz.) package frozen whole spinach
3 tablespoons butter
1/2 cup chopped onion
2 tablespoons flour
1/2 teaspoon salt
1 pinch white pepper
1 pinch ground nutmeg
2 cups chicken broth
2 cups dairy cream

Cut crab into bite-size pieces (reserve liquid). Cook spinach slightly, drain and chop coarsely. Melt butter in a large pot. Add onion and saute until tender. Blend in flour and seasonings. Gradually add chicken broth, stirring constantly. Heat to boiling. Add cream and reserved crab liquid. Stir in crab meat and spinach. Cook until heated through. Makes 4 to 6 servings.