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Crab Stew

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A comforting and creamy crab stew featuring tender crab claw meat, perfect for family dinners or special occasions.

Ingredients

Scale
  • 1 lb (454g) Crab claw meat (White and pink chunks)
  • 1 cup (240ml) Heavy cream (High fat for richness)
  • 4 tbsp (60g) Unsalted butter (Divided use)
  • 4 cups (960ml) Seafood stock (High quality)
  • 1 tbsp (15g) Tomato paste (For pale-orange color)
  • 2 tbsp (15g) All-purpose flour (To thicken)
  • 1 small (150g) Yellow onion (Finely diced)
  • 2 ribs (100g) Celery (Finely diced)
  • 3 cloves Garlic (Minced)
  • 1 tsp (2g) Smoked paprika (For dusting)
  • 2 tbsp (15g) Fresh parsley (Finely chopped)

Instructions

  1. Melt 2 tablespoons of butter over medium heat in a large pot. Add the finely diced onion and celery.
  2. Sauté until the vegetables are soft, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Sprinkle in the flour and stir constantly for about 2 minutes to create a roux.
  5. Slowly add the seafood stock while continuously stirring to prevent lumps. Bring the mixture to a simmer.
  6. Add the tomato paste and stir well. Continue to simmer for 10 minutes, allowing the stew to thicken slightly.
  7. Reduce the heat to low and add the heavy cream and crab claw meat. Stir gently to combine.
  8. Season with smoked paprika and add the remaining 2 tablespoons of butter. Mix until melted and well combined.
  9. Taste and adjust seasoning as needed. Let it simmer for another 5 minutes to warm through.
  10. Garnish with fresh parsley before serving.

Notes

For extra flavor, add a splash of white wine while cooking the vegetables. Use high-quality seafood stock for the best results.

Nutrition

Find it online: https://mydailyrecipeideas.com/crab-stew-recipe-creamy-coastal-masterpiece/

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