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–+ servings
Crab Stew

Creamy Crab Stew That Warms Your Soul and Satisfies Cravings

This Crab Stew is a creamy Southern delight that satisfies winter cravings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 bulb Fennel Can substitute with leeks for a milder taste.
  • 2 stalks Celery No substitutions.
  • 1 large Yellow Onion
  • 4 tablespoons Butter Can be swapped with olive oil for a lighter alternative.
  • 0.5 cups Self-Rising Flour Regular flour can be used with baking powder as an alternative.
For the Stew
  • 4 cups Crab Base Seafood bouillon can serve as a substitute.
  • 1 cup Heavy Cream Half-and-half can replace it.
  • 0.5 cups Cooking Sherry White wine can serve as a replacement.
  • 1 cup Half and Half Can substitute with milk.
  • 1 cup Whole Milk Non-dairy milk can also be used for a vegan option.
  • 1 pound Crab Meat Fresh is ideal, but canned or frozen crab can be used.
  • Salt & Pepper Essential for seasoning. Adjust to taste.
For Serving
  • 1 loaf Crusty Bread Perfect for dipping and soaking up the broth.
  • Fresh Herbs Optional, adds brightness; can use dill or parsley.

Equipment

  • large saucepan
  • Cutting Board
  • Knife
  • food processor

Method
 

Steps
  1. Begin by finely chopping the fennel, celery, and onion to ensure uniform cooking and a harmonious blend of flavors.
  2. In a large saucepan, melt 4 tablespoons of butter over medium-high heat until bubbling. Add your prepared fennel, celery, and onion to the pot, stirring occasionally for about 5–7 minutes.
  3. Once your vegetables are tender, stir in 0.5 cups of self-rising flour, cooking for 8–10 minutes until bubbly and lightly golden.
  4. Gradually pour in 4 cups of crab base, 1 cup of heavy cream, 0.5 cups of cooking sherry, 1 cup of half-and-half, and 1 cup of whole milk. Stir well and bring to a gentle boil over medium heat.
  5. Once boiling, reduce the heat to low and let simmer for 8–10 minutes, stirring occasionally.
  6. Remove the pot from heat, then gently fold in 1 pound of fresh crab meat. Season with salt and pepper to taste.
  7. Scoop generous servings into warm bowls, pairing with crusty bread. Optionally, sprinkle some fresh herbs over the top.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 22gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 6mgCalcium: 150mgIron: 2mg

Notes

Always use high-quality crab meat for the best flavor. Refrigerate leftovers and consume within 3 days. Freeze without crab, adding fresh meat when reheating for maximum flavor.

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