Best Crab Stew Recipes

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CHESAPEAKE OYSTER STEW, CRISPY SOFT SHELL CRAB, MARYLAND JUMBO LUMP CRAB IMPERIAL EASTERN SHORE SWEET CORN PUDDING



Chesapeake Oyster Stew, Crispy Soft Shell Crab, Maryland Jumbo Lump Crab Imperial Eastern Shore Sweet Corn Pudding image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 50

Oil
6 jumbo Maryland soft shell crabs
1 cup whole milk
1/2 cup buttermilk
1/4 cup masa (also known as corn flour, which is available in your local supermarket)
1/2 cup all-purpose flour
Pinch seafood seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup whole milk
1/4 cup cream
1 tablespoon sherry
1/2 lemon, juiced
Hot sauce, to taste
Worcestershire sauce, to taste
Seafood seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
1 pound jumbo lump Maryland crabmeat
1/2 tablespoon chopped chives
1/2 tablespoon chopped parsley leaves
1/2 cup mayonnaise
1 ear Maryland Eastern Shore sweet corn
1 teaspoon butter
1 shallot, minced
1 garlic clove, minced
1 teaspoon seafood seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
1 teaspoon sugar
12 ounces heavy cream
3 eggs
1 teaspoon butter
2 ounces country ham, diced small
1 ear Maryland Eastern Shore sweet corn, kernels removed
1 shallot, minced
1 garlic clove, minced
1 leek, chopped
6 ounces vermouth
1 cup oyster liquor (juice from the oysters) or substitute bottled clam juice
1 quart heavy cream
1 bay leaf
Salt and freshly ground black pepper
1 teaspoon seafood seasoning (recommended: Old Bay)
Hot sauce, to taste
18 Chesapeake oysters, shucked (may be purchased shucked and ready to go), reserve liquid
1 teaspoon chopped parsley leaves
1 teaspoon chopped chives
1 teaspoon chopped thyme leaves
Chives, for garnish, optional
Corn shoots, for garnish, optional

Steps:

  • For the Soft Shell Crab: Either preheat fryer, or a Dutch oven filled halfway with oil, to 250 degrees F. Clean crabs and cover with milk and buttermilk. Place in refrigerator until chilled, about 10 minutes. Mix together flours and seasonings. Remove crabs from milk and drain excess. Dip into seasoned flour and shake off excess. Carefully lower into preheated oil. Fry for approximately 3 minutes until crispy and golden brown. Remove from hot oil, drain, hold for final assembly.
  • Maryland Jumbo Lump Crab Imperial:
  • In a small saute pan, melt butter and whisk in flour to form a light roux. Cook roux briefly and stir in milk and cream. Keep stirring and bring to a boil. Add sherry, lemon juice, hot sauce, Worcestershire sauce, seafood seasoning and salt and pepper, to taste. Remove from heat, chill slightly, and fold in Maryland jumbo lump crabmeat, chives, parsley, and mayonnaise. Reserve for final assembly.
  • Eastern Shore Sweet Corn Pudding: Preheat oven to 300 degrees F. Cut kernels off of cob and scrape cob with the back of a knife to remove the "milk". Chop the cob into pieces. Heat butter in a saute pan and add shallots, garlic, corn, and cob. Saute briefly for 1 minute. Add seafood seasoning, sugar and salt and pepper, to taste and saute for an additional minute. Add cream and simmer for 2 minutes. Remove from heat and let mixture steep for a few minutes. Discard cob pieces and puree corn/crab mixture. Add 1/2 cup of heated mixture to the eggs and whisk continuously. Then whisk egg mixture back into heated liquid, also known as tempering. Strain and pour mix into 6 greased ramekins. Bake in preheated oven in a water bath until pudding sets, about 25 minutes. Remove from water and reserve warm for final assembly.
  • Chesapeake Oyster Stew: Heat butter in a saucepan and add ham, corn kernels, shallot, garlic, and leek. Stir and cook for 1 to 2 minutes. Add vermouth and oyster liquor (or bottled clam juice). Reduce by half and add cream. Turn down heat and simmer until slightly thickened. Add seasonings and taste. Turn off heat and add oysters and herbs. Reserve for final assembly.
  • Final Assembly: Preheat oven to 400 degrees F.
  • Carefully lift the top shell off the soft shell crabs and stuff with Maryland Crab Imperial. Bake in preheated oven for a few minutes while completing the dish. Place warm Eastern Shore Sweet Corn Pudding in a shallow heated bowl. Ladle Chesapeake Oyster Stew in bowl around the pudding with 3 Chesapeake oysters per serving. Carefully place Maryland Soft Shell Crab on the pudding. Garnish with chives and corn shoots from your local Maryland farmers market, if using!

SOUTHERN CRAB STEW



Southern Crab Stew image

This stuff is wonderful, ya'll! I found a crab stew recipe in a local church cookbook and spiced it up and made it my own. It seems like a long process with a lot of ingredients, but really it's not. I hope ya'll enjoy it, we sure do.

Provided by jstapleton

Categories     Stew

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup butter
1 medium onion, chopped
1 medium bell pepper, chopped
2 stalks celery, chopped (optional)
1 quart milk
6 -8 medium potatoes, peeled and boiled
3 (10 1/2 ounce) cans cream of celery soup
1 (10 1/2 ounce) can cream of potato soup
2 lbs fresh crabmeat, may use canned crabmeat approximately 10 - 6oz cans
4 tablespoons Old Bay Seasoning
3 tablespoons Worcestershire sauce
salt and pepper

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.

Nutrition Facts : Calories 687.8, Fat 30.6, SaturatedFat 15.8, Cholesterol 171.5, Sodium 2257.5, Carbohydrate 65.4, Fiber 6.4, Sugar 6.6, Protein 39.1

CRAB STEW



Crab Stew image

I live on an island in Florida and have a lot of fresh crabmeat in the summer. This is one of my families favorite soups. Its creamy and spicy and definitely NOT low calorie. I have never tried it but I think it would be good with shrimp too.

Provided by Gloria 15x

Categories     Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped onion
1/2 cup butter
1/4 cup all-purpose flour
4 cups milk
4 cups half-and-half
1 bay leaf
1 teaspoon pepper
1 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon Old Bay Seasoning
1 tablespoon Worcestershire sauce
1 lb crabmeat

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.

Nutrition Facts : Calories 827.7, Fat 60.7, SaturatedFat 37.6, Cholesterol 232.3, Sodium 2025.1, Carbohydrate 34.6, Fiber 1.9, Sugar 3.6, Protein 37.7

CRAB STEW



Crab Stew image

Family Favorite for this FALL Weather!

Provided by Kathy Collins

Categories     Soups

Time 45m

Number Of Ingredients 9

1 can(s) 14 to 16 oz. can (real) crab claw meat
1 stick butter, melted
1 small onions, small white
1 can(s) cream of potato soup
1/2 c heavy cream
1/2 gal whole milk (it has to be whole milk)
tobasco sauce
salt and pepper to taste
2 Tbsp corn starch

Steps:

  • 1. Open canned crab meat and pour into a colander and make sure all crab-shell is removed. In a large pot on slightly high heat add stick of butter and melt; add a small onion and tender. Once onion is tender combine (heaping tablespoons) corn starch (for thickening).
  • 2. Add crab meat, heavy cream, whole milk, cream of potato soup, 12 drops of TABASCO sauce, salt and pepper to taste. Mix Well and cut heat back to a medium low because the milk will curdle if you cook fast. (simmer for about 30 minutes, stirring periodically.)
  • 3. This stew is delicious served with Jiffy Corn Bread Muffins or Oyster Crackers.

CRAB, BEEF AND OKRA STEW



Crab, Beef and Okra Stew image

Provided by Molly O'Neill

Categories     dinner, one pot, main course

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 clove garlic, peeled and chopped
Leaves from 2 sprigs parsley, chopped
1 scallion, chopped
2 pounds London broil, cut into slices 2 inches wide and 1/2 inch thick
Juice of 1 lemon, the squeezed halves reserved
Juice of 1 lime, the squeezed halves reserved
1 tablespoon hot sauce
1 teaspoon Goya-brand adobo seasoning
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 tablespoons tomato paste
2 tablespoons Picalese (see recipe)
4 hard-shelled blue crabs, apron and gills removed
1 pound okra, ends trimmed
1/2 Spanish onion, peeled and thinly sliced, plus 1 tablespoon finely chopped
2 tablespoons butter

Steps:

  • With a mortar and pestle, combine the garlic, parsley and scallion and mash into a paste.
  • In a colander in the sink, rub the beef all over with the insides of the lemon and lime halves and rinse with hot water. Transfer the meat to a large bowl and toss with the scallion paste, lemon and lime juices, hot sauce and adobo and season with salt and pepper to taste.
  • Heat the oil in a large Dutch oven over high heat. Add the tomato paste and cook, stirring, until dark red, about 30 seconds. Add the beef mixture and Picalese and cook, covered, stirring occasionally, for 15 minutes. Add the crabs and 1 cup water and continue to cook, covered, stirring occasionally, for 20 minutes. Add the okra, onion, butter and 2 cups water and cook, covered, stirring occasionally, until the okra is tender, about 10 minutes more.
  • Season with salt and pepper to taste. Transfer to a serving platter and serve immediately.

Nutrition Facts : @context http, Calories 610, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 36 grams, Fiber 6 grams, Protein 57 grams, SaturatedFat 12 grams, Sodium 1031 milligrams, Sugar 4 grams, TransFat 0 grams

THE LADY & SONS CRAB STEW



The Lady & Sons Crab Stew image

Categories     Stew     Crab

Yield serves 10-12

Number Of Ingredients 11

4 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon minced garlic
2 cups heavy cream
2 cups half-and-half
2 Knorr fish-flavor bouillon cubes
1 pound crabmeat, picked free of any broken shells
1/4 cup sherry
1/2 teaspoon white pepper
One 8-ounce bottle clam juice (optional)
Grated Parmesan and snipped chives, for garnish

Steps:

  • Heat the butter in a large saucepan over medium heat. Add the flour, stirring to blend it in, then add the garlic. Gradually add the cream and half-and-half, stirring constantly. Add the bouillon cubes and stir well. As the mixture begins to thicken, add the crabmeat, then the sherry and pepper. If the stew seems too thick, thin it with clam juice, which will also add a lot of flavor. Serve in a mug, garnished with grated Parmesan and snipped chives.

BROKEN CRAB AND OKRA STEW



Broken Crab and Okra Stew image

This recipe came from GULLAH HOME COOKING THE DAUFUSKIE WAY by SALLIE ANN ROBINSON. This recipe is just okra and tomatoes with crabs added. It can be served with rice,cornbread or grits, those of you who know grits. But remember you will need your God-given tools for eating the crabs. This is great at fish fries, instead of catfish stew, use this recipe.

Provided by mightyro_cooking4u

Categories     Crab

Time 1h

Yield 3 serving(s)

Number Of Ingredients 7

4 -6 raw blue crabs
2 -3 slices pork fatback, bacon strips (or use bacon)
1 medium onion, cut into wedges (I like to chop my onions so that onions are throughout the dish)
1 1/2 cups water
1 (28 ounce) can stewed tomatoes (optional)
salt and pepper
2 cups cut okra

Steps:

  • Pour boiling water over crabs to stun them to prevent them pinching you.
  • "Debark" and clean them (remove the top shell and gills), break in half.
  • If you wish, remove legs and back fins.
  • Fry the bacon in a large skillet, add crab pieces, onons, water, and if using, stewed tomatoes.
  • Add salt and pepper to taste and simmer 15 minutes.
  • Add okra and boil gently, stirring often, 15 to 20 minutes- or simmer until the okra is tender but the crab is still firm.

Nutrition Facts : Calories 60.4, Fat 0.4, SaturatedFat 0.1, Cholesterol 21.8, Sodium 90.8, Carbohydrate 8.4, Fiber 2.6, Sugar 2.4, Protein 6.7

CRAB STEW



Crab Stew image

Categories     Soup/Stew     Onion     Tomato     Stew     Quick & Easy     Dinner     Crab     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 9

2 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 onion, chopped
1 small green bell pepper, chopped
an 8-ounce bottle of clam juice
2 fresh or canned plum tomatoes, seeded and chopped
1/2 pound lump crab meat, picked over
1/3 cup thinly sliced scallion green
cooked rice as an accompaniment

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 AND CORNMEAL STEW



Crab and Cornmeal Stew image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 20

1/4 cup Spanish olive oil
2 medium onions, finely chopped
2 large red bell peppers, stemmed, seeded, and finely chopped
6 cloves garlic, finely chopped
1 tablespoon ground cumin
2 teaspoons paprika
6 canned plum tomatoes, drained and coarsely chopped
1/2 cup drained and chopped pimentos
1 bay leaf
2 tablespoons red wine vinegar
3 dashes Tabasco
1/2 cup dry sherry
1/2 cup clam juice
1 teaspoon salt
2 pounds fresh lump crab meat, picked over
1 1/2 cups coarsely ground yellow cornmeal
9 cups cold water
5 tablespoons olive oil
2 teaspoons salt
Freshly ground black pepper

Steps:

  • In a medium heavy skillet, heat the olive oil over low heat. Add the onions and bell peppers and cook, stirring occasionally, for 6 to 8 minutes, or until softened. Add the garlic, cumin, and paprika and cook for 2 minutes more, until the aroma is released. Add the tomatoes, pimentos, bay leaf, vinegar, Tabasco, sherry, clam juice and salt to the pan and cook over low heat, stirring occasionally, for about 10 minutes or until thickened and saucy. Add the crab meat and cook for another 6 minutes, then remove from the heat and taste for seasoning. Cover and set aside at the back of the stove while you cook the cornmeal. In a large heavy saucepan, combine the cornmeal, water, oil, and salt. Mix together well and place the pan over medium high heat. Bring the mixture to a boil, then reduce the heat and cover the pan. Cook for 25 to 30 minutes over very low heat, removing the lid to thoroughly stir the mixture every 2 or 3 minutes. When the cornmeal has thickened, season it generously with pepper. Remove the bay leaf from the sauce and gently reheat it if necessary. Ladle the cornmeal into shallow heated bowls and top with a generous ladleful of the crab sauce. Or if desired, mix the two together thoroughly before serving.

STINKY'S STEW WITH MEMA'S PRESSED CRAB PO BOY



Stinky's Stew with Mema's Pressed Crab Po Boy image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 1 serving stew; 4 servings po boy

Number Of Ingredients 38

6 ounces onions
4 ounces celery
4 ounces leeks
1 gallon shrimp shells
4 roasted blue crab bodies
3 flounder bones
4 ounces sherry
8 peppercorns
2 bay leaves
8 cups light chicken stock
1 ounce unsalted butter
3/4 cup chopped celery
3/4 cup chopped onions
1 ounce white wine
1/4 teaspoon chicken base
1 bay leaf
1 ounce lemon juice
1 tablespoon mixed salt and freshly ground black pepper
2 to 3 dashes hot sauce, such as Tabasco
1 pound crab claw meat, picked well
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
14 crushed butter crackers or wafer crackers, such as Captain's
Four 6- to 8-inch soft white rolls
2 tablespoons unsalted butter
3 peeled and deveined (16-20 count) shrimp
2 ounces Gulf fish pieces
2 U-10 sea scallops
Salt and freshly ground black pepper
1/4 cup roasted corn kernels
1/4 cup Roma tomatoes, cut into 1/2-inch pieces
1 teaspoon garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup white wine
5 black mussels
5 oysters
1 full snow crab cluster
2 tablespoons basil butter

Steps:

  • For the stock: Lay the onions, celery and leeks in the bottom of a large pot.Lay the shrimp shells, crab bodies and fish bones over the vegetables.Add the sherry, peppercorns and bay leaves and cover and steam Pour in the chicken stock and simmer for 45 minutes. Strain and reserve.
  • For the po boy: Melt the butter, then add the celery and onions and cook for 5 minutes. Add 1 ounce water, the wine, chicken base and bring to simmer. Stir in the lemon juice, salt and black pepper and hot sauce. Add the crab meat and toss together (do not overcook). Fold in the onions, parsley and crackersook for one minute more. Spoon the crab mixture onto the rolls.
  • For the stew and assembly: Place crab po boy on a sandwich press. Reserve the rest to cook and eat separately. Meanwhile, melt butter in a small saucepot over medium heat. Sprinkle the shrimp with salt and black pepper and sear the shrimp, fish. Remove.Add the corn, tomatoes, garlic and red pepper flakes and cook for 3 minutes. Pour in the wine to deglaze, and then add 1 1/2 cups of the crab stock and bring to a simmer.Add for 4 minutes. a large stew bowl. Place crab cluster hanging on edge of bowl. Serve with a pressed po boy on side, a cocktail fork, soup spoon, shell bowl and wet nap on a doilied plate.

SOMALI CRAB MEAT STEW



Somali Crab Meat Stew image

This is a nice quick stew with my favorite seafood ( crabmeat). Good flavors and very healthy too. I usually just use parsley instead of the cilantro here,but the orignial recipe calls for cilantro. This is from The Lands of Figs and Olives by Habeeb Salloum and James Peters.

Provided by Marlitt

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons cilantro, finely chopped
salt
1/2 teaspoon ginger
1/2 teaspoon chili powder
1/2 teaspoon cumin
5 medium tomatoes, chopped
1 lb crabmeat

Steps:

  • Melt the butter in a frying pan and saute onion, garlic, coriander, salt, ginger, pepper and cumin.
  • Saute until the onion is golden brown.
  • Add tomatoes and simmer for 5 minutes.
  • Add crab and saute over low heat for 20 minutes.
  • Serve with rice.

Nutrition Facts : Calories 219.3, Fat 9.8, SaturatedFat 5.7, Cholesterol 70.5, Sodium 1039.2, Carbohydrate 10.4, Fiber 2.7, Sugar 5.7, Protein 22.8

BUBBA'S CRAB STEW RECIPE BY UNCLE BUBBA'S OYSTER HOUSE



Bubba's Crab Stew Recipe by Uncle Bubba's Oyster House image

How to make Bubba's Crab Stew Recipe by Uncle Bubba's Oyster House

Provided by @MakeItYours

Number Of Ingredients 13

1/2 cup fennel bulb, trimmed and chopped
1 stalk celery, chopped
1/4 cup yellow onion, chopped
1 stick butter
3/4 cup self-rising flour
2 tablespoons crab base, (or seafood bouillon)
2 quarts heavy cream
2 tablespoons cooking sherry
2 cups half and half
1 quart milk
2 lbs crabmeat, picked clean of shells
salt, to taste
pepper, to taste

Steps:

  • In a food processor, finely chop the fennel, celery and onion. Melt the butter on medium-high heat in a large heavy saucepan. Add the vegetables and sauté until soft. Stir in the flour until it is all absorbed and no lumps remain. Continue to stir and cook the mixture for 8 to 10 minutes, until it spreads out and becomes bubbly.
  • Stir in the crab base, heavy cream, sherry, half and half and milk. Bring the mixture to a boil, then reduce the heat to a low simmer. Allow the stew to thicken for no more than 8 to 10 minutes, then remove from heat. Gently stir in the crab meat and season to taste.

FRENCH POLYNESIA - COCONUT CRAB STEW



French Polynesia - Coconut Crab Stew image

This recipe is by Patty Inglish, MS and has been posted here for the Zwt-7 tour of the South Pacific. The coconut crab is named the coconut crab, because it eats coconuts, which it finds by climbing. It has a taste similar to lobster and can be cooked in a similar way to lobsters, either boiling or steaming them.

Provided by Baby Kato

Categories     Polynesian

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs crabmeat, coconut
2 garlic cloves, minced
1 tablespoon cilantro, fresh, chopped
oregano, fresh, chopped
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups coconut milk
1 green pepper, chopped
1 red onion, chopped
2 -3 tablespoons tomato paste
2 cups rice, cooked

Steps:

  • Mix the raw crab meat in a bowl with all the spices and minced garlic.
  • Cover the bowl with plastic wrap and refrigerate for 30 minutes to one hour, allowing the crab meat to marinate.
  • Remove the bowl from the refrigerator and add in the rest of the ingredients, mixing well.
  • Pour the crab mixture into a large pot over low heat; cook until the liquid is reduced by half and serve over hot rice.

Nutrition Facts : Calories 1096.3, Fat 26.2, SaturatedFat 23.3, Cholesterol 95.2, Sodium 2305.7, Carbohydrate 162.3, Fiber 3.1, Sugar 79.1, Protein 50.7

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