Description
A comforting bowl of crab stew with rich flavors and creamy broth, perfect for family gatherings.
Ingredients
- 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
- 1 cup Heavy Cream
- 1 cup Half-and-Half
- 1 tbsp Old Bay Seasoning
- 1 tsp Worcestershire Sauce
- 2 tbsp Dry Sherry (optional)
- 1 lb Lump Crab Meat (picked over for shells)
- 1/4 cup Fresh Parsley (chopped)
- Salt and Black Pepper (to taste)
Instructions
- Melt the unsalted butter in your pot over medium heat.
- Add the diced onion, celery, and bell pepper. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic, cooking for 1 more minute until fragrant.
- Sprinkle the all-purpose flour over the vegetables, stirring constantly for 2 minutes to cook out the raw flour taste.
- Slowly whisk in the vegetable broth until smooth.
- Gradually whisk in the heavy cream and half-and-half, bringing the mixture to a gentle simmer.
- Stir in the Old Bay seasoning, Worcestershire sauce, and dry sherry if using.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Gently fold in the lump crab meat and fresh parsley, heating for 5 minutes without boiling.
- Season with salt and pepper to taste before serving.
Notes
Pick through the lump crab meat for shells before adding it to the stew. For richer taste, adjust the ratio of heavy cream and half-and-half.