Crab Stew with Lump Crab and Sherry Cream Broth
By Ava Mitchell
Prep
15 min
Cook
30 min
Total
45 min
Servings
6
Level
Easy
A gentle simmer thickens the flour-based broth without splitting the half-and-half and cream‚ while folding in the crab last keeps the lump pieces whole․ It's a warm‚ rich stew built around sweet crab‚ with Old Bay along with dry sherry in the background (the sherry shouldn't take over)․
I start in a large Dutch oven․ I let the onion and celery soften for 5 to 7 minutes before the garlic gets its own minute․ Let it turn fragrant (you'll smell it)․ Then‚ move on before it browns․ Stir the flour with the vegetables for a minute with care․ It loses its raw taste and gives the broth its body․
Whisk the sherry in slowly․ Also‚ scrape the pot bottom as one proceeds․ Then‚ add the stock and dairy gradually while keeping the whisk moving the entire time․ Finally‚ bring the pot only to a gentle simmer before lowering the heat․ After 15 minutes of simmering‚ the broth has thickened․ Fold in the crab gently for 5 minutes in order to warm through․
Serve the bowls hot․ Add parsley over the top for a nice green contrast․ Crusty bread or oyster crackers are good for dipping‚ and a green salad with light vinaigrette cuts through the cream on top․ For a more indulgent version‚ include a splash of cognac with the sherry․
Why you'll love this recipe
- Softening the vegetables effectively before adding garlic creates a savory base while avoiding the bitterness that comes from browned garlic․
- The flour incorporates with the softened vegetables before the liquids are added․
- Adding the liquids gradually into the whisking keeps floury lumps out of the cream broth․
- Low heat keeps the dairy together during the simmer for 15 minutes․
- The crab goes in at the end‚ and the large lumps remain tender and visible in the dish․
- Dry sherry plus Old Bay give the broth a seafood-shop character without covering up the crab․
Ingredients
- •4 tbsp unsalted butter
- •1 cup yellow onion (finely chopped)
- •1 cup celery (finely chopped)
- •2 cloves garlic (minced)
- •¼ cup all-purpose flour
- •¼ cup dry sherry
- •2 cups seafood stock
- •1 cup half-and-half
- •1 cup heavy cream
- •2 tsp Old Bay seasoning (or more to taste)
- •1 lb lump crab meat (picked over for shells)
- •salt (to taste)
- •freshly ground black pepper (to taste)
- •2 tbsp fresh parsley (chopped, for garnish)
Instructions
- 1
Melt the butter over medium heat in a large Dutch oven or heavy-bottomed pot.
- 2
Add the onion and celery, then cook until soft and translucent, about 5 to 7 minutes.
- 3
Stir in the garlic and cook for 1 more minute, until fragrant.
- 4
Sprinkle the flour over the vegetables and stir constantly for 1 minute.
- 5
Slowly whisk in the dry sherry, scraping up any bits from the bottom of the pot.
- 6
Gradually whisk in the seafood stock, half-and-half, and heavy cream until smooth.
- 7
Bring the mixture to a gentle simmer, then reduce the heat to low.
- 8
Add the Old Bay seasoning and simmer gently for 15 minutes, stirring occasionally, until thickened slightly.
- 9
Fold in the lump crab meat gently.
- 10
Cook for another 5 minutes to heat the crab through, without boiling the stew.
- 11
Season with salt and pepper to taste, ladle into bowls, and garnish with parsley.
FAQ
Nutrition (per serving)
Calories
450
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