Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 to 6 servings
Ingredients:
4 slices bacon, chopped
1 medium yellow onion, chopped
2 cloves garlic, minced
1 medium russet potato, peeled and chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (more or less to taste)
1 teaspoon fresh thyme leaves, minced
2 cups chopped Roma tomatoes
4 cups chicken stock
1 can coconut milk
8 ounces lump crabmeat
5 cups fresh spinach
Sliced scallions, for garnish
Reserved bacon, for garnish
Fresh time wedges, for garnish
Instructions:
1. Brown bacon in a large dutch oven or stock pot. Remove bacon and set aside.
2. Transfer onion to the pot and saute for 3 to 4 minutes. Add garlic and continue sauteing for 1 minute. Add potatoes, salt, pepper, red pepper flakes, and thyme. Stir to combine.
3. Add tomatoes and chicken stock and bring to a boil. Reduce heat, cover and simmer for 10 minutes or until potatoes are tender.
4. Add coconut milk, stirring to combine. Add spinach and continue cooking until wilted. Immediately before serving, add crabmeat and stir gently so you don’t break up the lumps. Serve immediately with scallions, reserved bacon, and lime wedges.
