Crab Stew Recipes

Steps:

• Cook vegetables in butter until soft.
• Add flour. Cook roux 3 minutes, stirring constantly.
• Add all remaining ingredients except crab.
• Simmer gently 10 minutes or until thick.
• Add crab. Cook one minute more and serve.

Steps:

• In a large pot combine butter, onions, bell pepper, celery and Old Bay cook until veggies are soft.
• Next, add in your soups, milk, crabmeat.
• Simmer until heated through, stirring constantly.
• Add cooked potatoes, Worcestershire sauce and salt and pepper.
• Continue to keep it warm on low heat stirring occasionally.
• We like to add a little hot sauce to ours as well.

Steps:

• In a large heavy saucepan combine the oil and the flour and cook the roux over moderately low heat, stirring constantly with a metal spatula, for 8 to 10 minutes, or until it is a deep caramel color. Add the onion and the bell pepper and cook the mixture over moderate heat, stirring occasionally, until the vegetables are softened. Add the clam juice, the tomatoes, and 1 cup water, bring the liquid to a boil, and simmer the mixture gently for 15 to 20 minutes, or until it is reduced and thickened. Stir in the crab meat and salt and pepper to taste, simmer the stew for 5 minutes, and stir in the scallion green. Serve the stew over the rice.

Steps:

• Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
• Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
• Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

Steps:

• Heat the butter in a large saucepan over medium heat. Add the flour, stirring to blend it in, then add the garlic. Gradually add the cream and half-and-half, stirring constantly. Add the bouillon cubes and stir well. As the mixture begins to thicken, add the crabmeat, then the sherry and pepper. If the stew seems too thick, thin it with clam juice, which will also add a lot of flavor. Serve in a mug, garnished with grated Parmesan and snipped chives.

Steps:

• In a large saucepan, melt the butter and saute the onion until translucent, about 3-4 minute.
• Add the soups, milk, and half and half, and stir to combine.
• Add the crabmeat and bring just to a boil.
• Add the sherry, salt and pepper, to taste.
• Serve immediately, or allow to cool to room temperature, then refrigerate or freeze immediately in serving sizes.

Steps:

• 1. Open canned crab meat and pour into a colander and make sure all crab-shell is removed. In a large pot on slightly high heat add stick of butter and melt; add a small onion and tender. Once onion is tender combine (heaping tablespoons) corn starch (for thickening).
• 2. Add crab meat, heavy cream, whole milk, cream of potato soup, 12 drops of TABASCO sauce, salt and pepper to taste. Mix Well and cut heat back to a medium low because the milk will curdle if you cook fast. (simmer for about 30 minutes, stirring periodically.)
• 3. This stew is delicious served with Jiffy Corn Bread Muffins or Oyster Crackers.