Spring Pea Soup With Crab Flan

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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

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 cup torn spinach

2 cups chopped tomato

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