• 6 cups reduced-sodium chicken broth • 2 large eggs • 2 tablespoons parmesan, freshly grated • 2 tablespoons flat-leaf parsley, chopped • 2 tablespoons fresh basil leaves, chopped • 1 cup lightly packed spinach leaves, cut in thin strips • salt, to taste • freshly ground black pepper, to taste Pour the broth into a large saucepan. Place the saucepan on the stove-top over medium-high heat and bring the broth to a boil. In a separate bowl, whisk together…
Serves 6 1 cup finely chopped scallions 6 tablespoons finely chopped green pepper 2 tablespoons butter 2 pounds crabmeat 2 tablespoons Worcestershire 1 tablespoon lemon juice 1/4 pound fresh bread crumbs 4 eggs, slightly beaten 1 teaspoon salt freshly ground black pepper Sauté scallions and peppers in butter until they begin to softer. Mix together with remaining ingredients, tossing gently to prevent breaking up the crabmeat. Form into patties. Sauté the crab cakes in butter or oil, or to save calories…