Description
A creamy and comforting seafood stew that is perfect for any occasion.
Ingredients
Scale
- 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
- Start by melting the butter in a large pot or Dutch oven over medium heat.
- Once the butter is melted, add the diced yellow onion, diced celery, and diced green bell pepper. Cook these vegetables until they soften, which should take about 5-7 minutes.
- Next, add the minced garlic to the pot and cook for another minute until the garlic is fragrant.
- Now it’s time to sprinkle the all-purpose flour over the softened vegetables. Stir constantly for about 2 minutes.
- Slowly whisk in the vegetable broth. Make sure everything is mixed smoothly.
- Then, gradually whisk in the heavy cream and half-and-half.
- Bring the mixture 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 the pot, and let it simmer for 15 minutes.
- After 15 minutes, gently fold in the lump crab meat and chopped fresh parsley. Heat for another 5 minutes, but be careful not to let it boil.
- Before serving, taste the stew and season it with salt and pepper as needed.
Notes
For best results, use fresh crab meat. Avoid boiling after adding crab to keep the meat tender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg