Quick Crab Stew Recipes

CAROLINA SHE-CRAB SOUP

Steps:

• In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes.
• Reduce the heat to medium low, whisk in the flour and continue to cook, stirring constantly. You are essentially making a roux without browning it. Stir in the seafood seasoning, nutmeg, bay leaf and pepper, then whisk in the sherry and clam juice. Increase the heat to medium and bring to a simmer. Cook, stirring frequently, until very thick, about 10 minutes. Stir in the seafood stock and crab roe, if using, bring to a simmer and cook for 15 minutes.
• Add the heavy cream and Worcestershire, return to a simmer and cook until thickened and reduced slightly, another 15 minutes. Remove the bay leaf, then puree the soup with an immersion blender until smooth (or use a regular blender; let cool slightly first, and use caution when blending hot liquids). Season with salt. Stir in the crabmeat and garnish with crab roe if desired.

QUICK CRAB STEW

Steps:

• In a large saucepan, melt the butter and sauté the onion until translucent, 3 to 4 minutes. Add the soups, milk, and half and half. Add the crabmeat and bring just to a boil. Add the sherry, and salt and pepper to taste. Serve immediately. Or allow to cool to room temperature, then refrigerate or freeze immediately in plastic microwavable reusable containers with lids.

QUICK CRAB STEW

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.

CRAB STEW

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.

CRAB STEW

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.

FISHERMAN'S STEW

Steps:

• Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
• Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place fish, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.
• Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about 1/2, 2 to 3 minutes. Stir in tomato broth base; bring to a boil. Continue to boil until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.
• Stir in parsley, bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and fish, shrimp, and calamari are opaque, about 5 minutes.
• Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.

SOUTHERN CRAB STEW

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.