Ultimate Creamy Crab Stew Recipe
By Isabella Quinn
Prep
15 min
Cook
35 min
Total
50 min
Servings
4
Level
Medium
No other dish is as comforting and satisfying as crab stew. This recipe helps home cooks make a restaurant-style dish that is simple to prepare and flavorful. Lump crab meat provides a touch of sweetness and popularity at casual and formal dinners. One method for making the dish involves sautéed vegetables for a base and a traditional roux to thicken the dish. Ideas for modifying and serving the dish, provided with the recipe, can help you add this dish to your menu. Serve the stew with crackers or salad for a complete meal.
Ingredients
- •4 tablespoons Unsalted Butter
- •1 cup Diced Yellow Onion
- •1 cup Diced Celery
- •½ cup Diced Green Bell Pepper
- •2 cloves Garlic (minced)
- •¼ cup All-Purpose Flour
- •2 cups Vegetable Broth
- •1 cup Heavy Cream
- •1 cup Half-and-Half
- •1 tablespoon Old Bay Seasoning
- •1 teaspoon Worcestershire Sauce
- •2 tablespoons Dry Sherry (optional)
- •1 pound Lump Crab Meat (picked over for shells)
- •¼ cup Fresh Parsley (chopped)
- •Salt (to taste)
- •Black Pepper (to taste)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat.
- 2
Add the diced onion, celery, and bell pepper, cooking until softened, about 5-7 minutes.
- 3
Stir in the minced garlic and cook for 1 more minute until fragrant.
- 4
Sprinkle the flour over the cooked vegetables, stirring constantly for 2 minutes.
- 5
Slowly whisk in the vegetable broth until the mixture is smooth.
- 6
Gradually whisk in the heavy cream and half-and-half.
- 7
Bring the mixture to a gentle simmer, stirring in the Old Bay seasoning, Worcestershire sauce, and dry sherry.
- 8
Reduce heat to low, cover, and let it simmer for 15 minutes.
- 9
Gently fold in the lump crab meat and parsley, heating for an additional 5 minutes without boiling.
- 10
Season with salt and pepper to taste before serving.
Nutrition (per serving)
450
Calories
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