Process spinach and broth in a blender or food processor until smooth, stopping once to scrape down sides; set aside. Drain and flake crabmeat, removing any bits of shell; set aside.
Melt butter in a Dutch oven over medium heat; add onion, celery, and bell pepper, and saute until tender. Add flour, and cook, stirring constantly, 1 minute or until smooth.
Gradually stir in cream, and cook, stirring constantly, 10 minutes. Stir in spinach mixture, Worcestershire sauce, and next 5 ingredients; simmer, stirring often, 5 minutes or until thoroughly heated. Stir in crabmeat, and cook, stirring often, just until thoroughly heated (do not boil). Remove and discard bay leaf. Serve with French bread.
*Evaporated skimmed milk may be substituted for whipping cream.