Description
A rich and velvety crab stew that combines fresh crab with aromatic vegetables, perfect for cozy nights and family gatherings.
Ingredients
- 1 bulb Fennel
- 2 stalks Celery
- 1 large Yellow Onion
- 4 tablespoons Butter
- 0.5 cups Self-Rising Flour
- 4 cups Crab Base
- 1 cup Heavy Cream
- 0.5 cups Cooking Sherry
- 1 cup Half and Half
- 1 cup Whole Milk
- 1 pound Crab Meat
- Salt and Pepper (to taste)
- 1 loaf Crusty Bread
- Fresh Herbs (optional)
Instructions
- In a large pot over medium heat, melt the butter and sauté the diced fennel, celery, and onion until soft and translucent.
- Sprinkle in the self-rising flour, stirring to coat the vegetables and cooking for 1-2 minutes.
- Gradually whisk in the crab base, heavy cream, cooking sherry, half-and-half, and whole milk.
- Allow the mixture to simmer gently, stirring occasionally for about 10 minutes until thickened.
- Carefully fold in the crab meat and simmer for an additional 5-7 minutes.
- Taste and adjust seasoning with salt and pepper.
- Serve hot with crusty bread on the side and garnish with fresh herbs if desired.
Notes
For a lighter version, reduce the cream and use low-fat milk. Crusty bread is perfect for dipping!