Name: Crab Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 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

Crab Stew

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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.

Author: Addie Gundry
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4-6 1x
Category: Soups

Ingredients

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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

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Instructions

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.

Find it online: https://foodgardening.mequoda.com/recipe/crab-stew/