Spring Pea Soup with Crab Flan

Ingredients

• ¼ cup 2% reduced-fat milk
• Soup:
• ¾ cup lump crabmeat, drained and shell pieces removed (about 4 ounces)
• Flan:
• 2 large egg whites
• 3 ½ cups fat-free, less-sodium chicken broth
• 1 teaspoon olive oil
• + 11 more ingredients
• • 1 large egg
  • ¹/₈ teaspoon black pepper
  • 2 cups chopped tomato
  • 2 ½ cups shelled green peas, divided (about 2 1/2 pounds unshelled green peas)
  • 1 cup torn spinach
  • ¼ teaspoon salt
  • ½ cup chopped onion
  • ¼ teaspoon salt
  • ¼ cup sliced green onions
  • 1 garlic clove, minced
  • Cooking spray

Preheat oven to 325°. 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...

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