Description
A quick, comforting, and creamy crab stew that bridges the gap between light soup and heavy chowder. Packed with protein and simple ingredients, this dish is perfect for busy weeknights and delivers restaurant-quality flavor in under 30 minutes.
Ingredients
Scale
- 1/4 cup unsalted butter
- 1 medium onion, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or seafood stock (low-sodium)
- 1 cup heavy cream
- 1 pound lump crab meat (fresh or thawed frozen)
- 2 medium Yukon Gold potatoes, diced
- 1 red bell pepper, diced
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Crusty bread or crackers for serving
Instructions
- Dice the onions, celery, bell pepper, and potatoes into small, uniform pieces. Mince the garlic.
- Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.
- Add the onions, celery, and bell pepper. Sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
- Slowly pour in the stock while whisking continuously to prevent lumps. Bring to a gentle simmer.
- Add the diced potatoes and Old Bay seasoning. Reduce heat to medium-low and simmer for 10-15 minutes until potatoes are tender.
- Stir in the heavy cream and simmer for 2-3 minutes to heat through. Taste and adjust seasoning with salt and pepper.
- Gently fold in the lump crab meat. Heat through for 2-3 minutes only, ensuring not to overcook.
- Stir in the cayenne pepper. Adjust heat or brightness (lemon juice) to taste.
- Garnish with fresh parsley and serve hot with crusty bread.
Notes
Pick through crab meat to remove shell fragments. Do not boil the stew after adding cream to prevent curdling. If using frozen crab, thaw and rinse gently. For a lighter version, swap heavy cream for half-and-half. For dairy-free, use olive oil and coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with side of
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 22
- Fiber: 3
- Protein: 25
Keywords: crab stew, easy dinner, 30 minute meal, seafood soup, comfort food, low carb, high protein, weeknight dinner, creamy soup, Old Bay