Description
A warm and creamy crab stew that feels like a hug in a bowl, perfect for chilly nights or a relaxed dinner with friends.
Ingredients
Scale
- 1 bulb fennel
- 2 stalks celery
- 1 large yellow onion
- 4 tablespoons butter
- 1/2 cup self-rising flour
- 4 cups crab base
- 1 cup heavy cream
- 1/2 cup cooking sherry
- 1 cup half-and-half
- 1 cup whole milk
- 1 pound crab meat
- Salt to taste
- Pepper to taste
- 1 loaf crusty bread
- Fresh herbs (optional)
Instructions
- Clean and slice the fennel. Chop the celery and dice the onion.
- Melt butter in a large pot over medium heat. Add the onion, fennel, and celery. Sauté until soft.
- Sprinkle the self-rising flour over the vegetables. Stir constantly for 1–2 minutes to cook the flour.
- Slowly add the crab base while stirring. Then pour in the whole milk and half-and-half. Stir until smooth.
- Add the cooking sherry. Bring the mixture to a gentle simmer. Let it thicken for 5–8 minutes.
- Stir in the heavy cream. Taste and add salt and pepper as needed.
- Fold in the crab meat carefully. Heat until the crab is warmed through, about 2–3 minutes.
- Turn off the heat. Stir in chopped fresh herbs if using. Serve hot with crusty bread.
Notes
Use fresh crab for the best flavor, but canned works in a pinch. Be careful not to curdle the cream when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg