Slice crab and reserve liquid. Cook spinach according to package directions; drain. Melt butter in large
saucepan. Add onion and 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 but do not boil. Makes 6 servings. This crab soup also can be served chilled.