Crab Stew
This creamy crab stew is a warm, comforting dish packed with fresh lump crab meat and a delightful blend of seasonings, perfect for busy weeknights.
Ingredients
For the Crab Stew
- 4 tbsp Unsalted Butter
- 1 cup Diced Yellow Onion
- 1 cup Diced Celery
- 1/2 cup Diced Green Bell Pepper
- 2 cloves Garlic (minced)
- 1/4 cup All-Purpose Flour
- 2 cups Vegetable Broth Heated for best results
- 1 cup Heavy Cream Can be substituted with coconut milk for a dairy-free version
- 1 cup Half-and-Half
- 1 tbsp Old Bay Seasoning
- 1 tsp Worcestershire Sauce
- 2 tbsp Dry Sherry (optional) Adds depth of flavor
- 1 lb Lump Crab Meat (picked over for shells) Use fresh for best flavor
- 1/4 cup Fresh Parsley (chopped)
- Salt and Black Pepper (to taste)
Instructions
Preparation
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the diced onion, celery, and bell pepper, cooking until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- Slowly whisk in the vegetable broth until the mixture is smooth.
- Gradually whisk in the heavy cream and half-and-half. Bring everything to a gentle simmer.
- Stir in the Old Bay seasoning, Worcestershire sauce, and dry sherry if you’re using it. Reduce the heat to low, cover, and let it simmer for 15 minutes.
- Gently fold in the lump crab meat and fresh chopped parsley. Heat for an additional 5 minutes, but do not let it boil.
- Season with salt and pepper to taste before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The stew freezes well for up to 3 months. Reheat gently over low heat.