Description
Warm and creamy, this simple crab stew cooks in one pot and is perfect for cold nights.
Ingredients
- 1 bulb Fennel
- 2 stalks Celery
- 1 large Yellow Onion
- 4 tablespoons Butter
- 0.5 cups Self-Rising Flour
- 4 cups Crab Base
- 1 cup Heavy Cream
- 0.5 cups Cooking Sherry
- 1 cup Half and Half
- 1 cup Whole Milk
- 1 pound Crab Meat
- to taste Salt
- to taste Pepper
- 1 loaf Crusty Bread
- to taste Fresh Herbs
Instructions
- Chop fennel, celery, and onion into small, even pieces. Drain crab meat and set aside.
- In a large pot over medium heat, melt the butter until it foams.
- Add onion, fennel, and celery. Cook for 6–8 minutes until soft and fragrant.
- Sprinkle the self-rising flour over the veg. Stir and cook for 2 minutes.
- Slowly add crab base mixed with 4 cups water, stirring to avoid lumps.
- Pour in the cooking sherry and stir. Bring to a low boil, then lower heat.
- Stir in heavy cream, half-and-half, and whole milk. Keep heat low.
- Let stew simmer gently for 10–15 minutes to thicken. Stir often.
- Fold in crab meat and warm through for 3–5 minutes. Do not overcook.
- Taste and add salt and pepper as needed. Stir in fresh herbs if using.
- Ladle into bowls and serve with crusty bread.
Notes
Use fresh lump crab for best flavor. Keep the heat low after adding cream. Add crab at the end to keep it tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg
Keywords: crab stew, creamy stew, comfort food, seafood, one pot meal