Description
A creamy and comforting crab stew that combines the sweetness of lump crab meat in a rich broth, perfect for cozy dinners or special occasions.
Ingredients
- 4 tbsp Unsalted Butter
- 1 cup Yellow Onion (finely chopped)
- 1 cup Celery (finely chopped)
- 2 cloves Garlic (minced)
- 1/4 cup All-Purpose Flour
- 1/4 cup Dry Sherry (or substitute with seafood stock or lemon juice)
- 2 cups Seafood Stock
- 1 cup Half-and-Half
- 1 cup Heavy Cream
- 2 tsp Old Bay Seasoning (or more to taste)
- 1 lb Lump Crab Meat (picked over for shells)
- Salt and Freshly Ground Black Pepper (to taste)
- 2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
- Melt the butter in a large Dutch oven over medium heat.
- Add the finely chopped onion and celery. Cook until soft and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the sautéed vegetables and stir constantly for about 1 minute to cook out the raw flour taste.
- Slowly whisk in the dry sherry, scraping up any bits from the bottom of the pot.
- Gradually pour in the seafood stock, half-and-half, and heavy cream, whisking continuously until smooth.
- Bring the mixture to a gentle simmer, then reduce the heat to low.
- Add the Old Bay seasoning and let it simmer gently for 15 minutes, stirring occasionally until it has thickened slightly.
- Gently fold in the lump crab meat, cooking for another 5 minutes to heat the crab through without boiling.
- Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.
Notes
For best flavor, use fresh lump crab meat. Adjust seasoning as needed and monitor the heat to keep crab tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American