Description
A luxurious coastal crab stew with creamy texture, sweet crab meat, and savory aromatics.
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
1. Finely chop fennel, celery, and onion.
2. Melt butter in a saucepan and sauté vegetables until translucent.
3. Add flour to make a roux, cooking until lightly golden.
4. Slowly whisk in crab base, cream, sherry, half-and-half, and milk.
5. Simmer gently for 10 minutes.
6. Fold in crab meat, season with salt and pepper, and serve hot.
Notes
Serve with crusty bread for soaking the rich broth. Garnish with dill or parsley for freshness.
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