Instructions: Pick over crabmeat, removing any shell or cartilage; set aside. Clean spinach,removing any grit or sand; rinse thoroughly and pat dry between sheets of absorbent paper. Remove stems and tear leaves into small pieces; set aside. In a medium saucepan, combine chicken broth, mushrooms, onion, sherry, and ginger; bring to a simmer over moderate heat. Simmer for 5 to 6 minutes. Add crabmeat and spinach. Season with salt, pepper and hot pepper sauce to taste. Return mixture to a simmer; continue to simmer for 5 minutes. Ladle soup into bowls and garnish each with a sprinkle of green onion.

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