Thaw the spinach in a colander and squeeze as much water as possible out of it. Pick through the crab for shells. In a medium bowl combine the spinach and diced tomatoes, fold in the crab. Season to taste with salt and pepper.
In a shallow bowl, combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Coat each piece of veal in the flour. Heat the olive oil in a large frying pan over medium-low heat. Brown the veal in the oil for about 3 minutes on each side, until lightly browned. Remove from the pan to a plate. Add the beef stock, parsley, garlic powder, and pepper to the pan, scraping up any browned bits from the bottom of the pan. Add the veal back to the pan, cover and simmer gently for 10 minutes, turning once or twice.
Melt the butter in a separate pan, add the crab mixture and cook, stirring occasionally, until heated through.
Divide the veal between plates, top evenly with the crab, spinach, tomatoes, and a small amount of the broth. Serve hot.