Spring Pea Soup With Crab Flan Recipe

Name: Spring Pea Soup With Crab Flan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Flan:; 1/4 cup 2% reduced-fat milk; 1 large egg; 2 large egg whites; 3/4 cup lump crabmeat, drained and shell pieces removed (about 4 ounces); 1/4 cup sliced green onions; 1/4 teaspoon salt; 1/8 teaspoon black pepper; Cooking spray; Soup:; 1 teaspoon olive oil; 1/2 cup chopped onion; 1 garlic clove, minced; 3 1/2 cups fat-free, less-sodium chicken broth; 2 1/2 cups shelled green peas, divided (about 2 1/2 pounds unshelled green peas); 1/4 teaspoon salt; 1 cup torn spinach; 2 cups chopped tomato

Servings: persons

Flan:
1/4 cup 2% reduced-fat milk
1 large egg
2 large egg whites
3/4 cup lump crabmeat, drained and shell pieces removed (about 4 ounces)
1/4 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon black pepper
Cooking spray
Soup:
1 teaspoon olive oil
1/2 cup chopped onion
1 garlic clove, minced
3 1/2 cups fat-free, less-sodium chicken broth
2 1/2 cups shelled green peas, divided (about 2 1/2 pounds unshelled green peas)
1/4 teaspoon salt
1 cup torn spinach
2 cups chopped tomato

1
Preheat oven to 325u00b0.
2
To prepare flan, combine first 3 ingredients in a bowl, and stir with a whisk. Stir in crabmeat, green onions, 1/4 teaspoon salt, and pepper. Divide the mixture evenly among 4 (6-ounce) custard cups or ramekins coated with cooking spray. Place cups on a baking sheet. Bake at 325u00b0 for 50 minutes or until a knife inserted in center comes out clean. Remove cups from baking sheet. Loosen the edges of custards with a knife or rubber spatula. Place a small plate, upside down, on top of each cup; invert onto plates. Keep warm.
3
To prepare soup, heat oil in a Dutch oven over medium heat. Add chopped onion and garlic; saute 5 minutes. Stir in broth, 2 cups peas, and 1/4 teaspoon salt. Bring to a boil; reduce heat, and simmer 20 minutes or until peas are tender. Cool slightly. Place the soup and spinach in a blender, and process until smooth. Set aside and keep warm. Add 1/2 cup peas to pan, and cook, covered, 4 minutes or until just tender.
4
Place 1/2 cup chopped tomato into each of 4 soup bowls. Arrange 1 flan on top of the tomato, and ladle 1 cup soup around each flan. Top each serving with 2 tablespoons steamed peas.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Flan:, 1/4 cup 2% reduced-fat milk, 1 large egg, 2 large egg whites, and more.

Yes, Spring Pea Soup With Crab Flan falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Pea Soup With Crab Flan

How did you like this recipe?

Frequently Asked Questions