Crab Stew
Dive into the comforting flavors of this hearty Crab Stew, a luxurious blend of tender fresh crab meat, creamy broth, and vibrant aromatics. Perfectly seasoned with paprika, thyme, and a hint of garlic, this rich stew combines the sweetness of crab with the earthiness of diced potatoes, carrots, and celery for a soul-warming dish that’s sure to impress. Thickened with a velvety roux and brought together with a touch of heavy cream and juicy tomatoes, every spoonful is bursting with savory depth. Ready in just one hour, this Crab Stew recipe is an ideal choice for seafood lovers seeking an indulgent, home-cooked meal. Serve it alongside crusty bread or crackers for a cozy dinner that feels gourmet yet approachable. Try this easy crab stew today—it's the ultimate comfort food for chilly evenings!
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Recipe Information
Ingredients
- 1 pound Fresh crab meat
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 Celery stalks, diced
- 2 Carrots, diced
- 3 Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 4 cups Chicken or seafood stock
- 1 cup Heavy cream
- 1 14-ounce can Diced tomatoes, canned
- 1 large Russet potato, peeled and cubed
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add butter and olive oil, allowing the butter to melt completely.
Add the diced onion, celery, and carrots to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the all-purpose flour over the vegetables and cook for 2 minutes, stirring constantly, to form a roux.
Gradually pour in the chicken or seafood stock, stirring continuously to prevent lumps from forming.
Add the heavy cream, diced tomatoes, cubed potato, paprika, thyme, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, stirring occasionally, until the potatoes are tender.
Gently fold in the fresh crab meat and let it simmer for an additional 5 minutes to heat through.
Remove the bay leaf and adjust seasoning to taste, adding more salt or pepper if necessary.
Ladle the crab stew into bowls, garnish with chopped fresh parsley, and serve immediately with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 11890 mg | 517% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 30.9 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 888 mg | 68% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 5168 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
