Spring Pea Soup With Crab Flan

• 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 325u0b0.
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 325u0b0 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.

milk, egg, egg whites, lump crabmeat, green onions, salt, black pepper, cooking spray, olive oil, onion, garlic, chicken broth, green peas, salt, torn spinach, tomato

Taken from www.myrecipes.com/recipe/spring-pea-soup-with-crab-flan (may not work)