This dish is something I make when I want to treat myself but don’t feel like going to a stuffy sit-down restaurant. Be sure you use a dry, crisp wine like a Pinot Grigio when making this to avoid adding unnecessary sweetness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4-6 1x
- Category: Soups
- 1/2 cup (1 stick) unsalted butter
- 1 fennel bulb, thinly sliced
- 2 celery stalks, finely chopped
- 1/2 cup all-purpose flour
- 1/4 cup dry white wine, such as Pinot Grigio
- 4 cups heavy cream
- 2 cups half-and-half
- 4 cups seafood stock
- 2 pounds crabmeat, shredded
- Kosher salt and freshly ground black pepper
- In a large saucepan, melt the butter over medium heat. Add the fennel and celery and stir to combine. Cook until the vegetables are softened, about 5 minutes. Stir in the ﬂour until it has been completely absorbed. Cook, stirring, for 8 to 10 minutes more. The mixture will begin to thicken and turn a light golden color.
- Pour the wine into the pan, stirring vigorously to remove any lumps. Cook to reduce the wine by about half, 5 minutes more. Add the cream, half-and-half, and seafood stock. Simmer to thicken the stew, 8 minutes more.
- Add the crabmeat to the stew, taste, and season with salt and pepper. Cook until the crabmeat is heated through.
- Ladle into bowls and serve.
Keywords: crab, stew, crab stew