Description
A creamy and comforting crab stew, perfect for cozy nights with rich flavors and tender crab meat.
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
- Melt the butter in a large pot over medium heat 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 best flavor, use fresh crab meat but canned or frozen can also be used. Adjust thickness as needed and experiment with spices for added kick.