Ingredients

• 3 Tbsp. butter
• 1 large onion
• 2 large carrots (diced)
• 2 celery stalks (sliced)
• 1/2 tsp. salt, cumin, red pepper, black pepper
• 1/4 tsp. garlic powder
• 2 c. chicken broth
• 16 oz. frozen vegetables
• 1 c. water
• 2 Tbsp. all purpose flour
• 16 oz. crab (or imitation crab)
• 2 c. cooked long-grain white rice

Steps

1. Heat butter in a dutch oven. Saute onion, carrots, and celery salt, cumin, pepper, garlic powder for about 4 minutes
2. Increase heat to medium high. Add chicken broth and vegetable blend. Combine 1 cup water and 2 Tbsp. flour, stirring well. Stir into broth mixture
3. Bring to a boil. Reduce Heat. Simmer 18 minutes
4. Add crab, simmer 2 minutes
5. Serve over rice. Garnish with parsley, scallions, and microgreens

Notes