1-3/4 cups low sodium chicken broth
1 garlic clove, peeled and cut in half
1 cup sliced mushrooms
1/2 cup thinly sliced zucchini\cooked
1-1/2 cups baby spinach leaves, packed
2 oz. lump crabmeat, picked over
1/4 tsp. lemon zest
1 Tbsp. fresh lemon juice
In a medium saucepan, combine the broth and garlic. Cover and bring to a boil over high heat. Add the mushrooms and zucchini; reduce the heat to medium, cover, and simmer until the vegetables are tender, about 3 minutes.
Stir in the spinach and cook just until wilted, about 30 seconds. Remove from the heat and stir in the crab, lemon zest, and juice. Discard the garlic. Serve immediately.
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