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 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:

• 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 medium heavy skillet, heat the olive oil over low heat. Add the onions and bell peppers and cook, stirring occasionally, for 6 to 8 minutes, or until softened. Add the garlic, cumin, and paprika and cook for 2 minutes more, until the aroma is released. Add the tomatoes, pimentos, bay leaf, vinegar, Tabasco, sherry, clam juice and salt to the pan and cook over low heat, stirring occasionally, for about 10 minutes or until thickened and saucy. Add the crab meat and cook for another 6 minutes, then remove from the heat and taste for seasoning. Cover and set aside at the back of the stove while you cook the cornmeal. In a large heavy saucepan, combine the cornmeal, water, oil, and salt. Mix together well and place the pan over medium high heat. Bring the mixture to a boil, then reduce the heat and cover the pan. Cook for 25 to 30 minutes over very low heat, removing the lid to thoroughly stir the mixture every 2 or 3 minutes. When the cornmeal has thickened, season it generously with pepper. Remove the bay leaf from the sauce and gently reheat it if necessary. Ladle the cornmeal into shallow heated bowls and top with a generous ladleful of the crab sauce. Or if desired, mix the two together thoroughly before serving.

Steps:

• Saute bacon in large saucepan or Dutch oven until crisp.
• Add onions,carrots,celery,garlic, and green pepper and saute until lightly golden, about 10 to 15 minutes.
• Add tomatoes,salt and pepper.
• Gradually stir in hot water, chicken stock base and clams until mixture is well combined.
• Simmer 3 to 4 hours, stirring occasionally.
• Add potatoes, worcertershire sauce, lemon juice and seasonings and simmer 1/2 hour longer.
• Add crabmeat and heat through.
• Serve hot.

Steps:

• Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
• Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
• Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Steps:

• Remove all traces of mud from crabs.
• Pull off back shell and innards.
• Set a 10 quart pot on the burner.
• Lay 4 strips of bacon on the bottom of the pan and fry.
• Set aside bacon.
• To the bacon grease add 2 tablespoons of flour.
• Brown the flour in the grease, then add 1 quart of water to the pot. Add the diced onion, the cleaned crabs, and the salt and pepper.
• Cook over medium heat for 25 minutes, then add potatoes.
• When potatoes are cooked through, remove the stew from the heat and serve hot. For hearty crab eaters, allow 4 crabs per serving.

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 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:

• In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.