Spring Pea Soup with Crab Flan

Becky Luigart-Stayner

This recipe was adapted from a memorable meal served by Brooke Vosika, executive chef at the Four Seasons Hotel in Atlanta. Prepare the soup while the flans bake.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 19%
  • Fat: 4.1g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 17.8g
  • Carbohydrate: 22g
  • Fiber: 4.8g
  • Cholesterol: 82mg
  • Iron: 2.5mg
  • Sodium: 851mg
  • Calcium: 94mg


  • 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 325°.
  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 325° 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; sauté 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.
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