Crabmeat Dewey
Indulge in the coastal flavors of the South with Crabmeat Dewey, a creamy and savory dish that showcases succulent lump crabmeat in a velvety sauce packed with aromatics and spices. This one-pan wonder starts by sautéing a flavorful trinity of onion, green bell pepper, and celery, complemented by minced garlic and a hint of paprika for depth. A luscious roux made with butter, flour, and milk creates the perfect base for the dish, enhanced with a touch of hot sauce and Worcestershire for a zesty kick. Gently folded with the crabmeat to preserve its delicate texture, this dish is finished with fresh parsley and served with lemon wedges for a bright, tangy twist. Perfect as an appetizer or a light main course, pair Crabmeat Dewey with warm French bread or crispy crackers for the ultimate dipping experience. Ideal for entertaining or a special dinner at home, this recipe is simple to prepare and bursting with coastal charm.
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Recipe Information
Ingredients
- 1 lb lump crabmeat
- 4 tbsp unsalted butter
- 1 medium, finely chopped yellow onion
- 1 medium, finely chopped green bell pepper
- 2 stalks, finely chopped celery
- 3 cloves, minced garlic
- 2 tbsp all-purpose flour
- 1.5 cups whole milk
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 2 tbsp, chopped parsley
- 4 lemon wedges
- 1 loaf/package French bread or crackers
Instructions
Pick through the crabmeat to remove any shells, being careful not to break up the chunks. Set aside.
In a large skillet, melt the butter over medium heat.
Add the chopped onion, green bell pepper, and celery. Sauté for about 5 minutes or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly whisk in the milk, ensuring there are no lumps. Bring the mixture to a gentle simmer and let it thicken, stirring frequently.
Stir in the hot sauce, Worcestershire sauce, salt, black pepper, and paprika. Taste and adjust seasonings if needed.
Gently fold in the crabmeat, being careful not to break up the pieces. Cook for 2-3 minutes until the crabmeat is warmed through.
Remove from heat and sprinkle with chopped parsley.
Serve the Crabmeat Dewey with lemon wedges on the side for a fresh citrus finish. Pair with slices of French bread or crackers for dipping.
Nutrition Facts
Calories |
1372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 6663 mg | 290% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 29.1 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 891 mg | 69% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2738 mg | 58% | |
*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.
