Prep 30 mins
Cook 20 mins
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.
- 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.
I've been making Crab Stew for years, but decided to change it up this time and tried your recipe. It was outstanding. I used 1lb of lump crabmeat and 1lb of claw meat. I used 2 cups of 2% milk and 2 cups of Heavy Whipping Cream, along with a cup of Fat Free Half n Half. I added 1 bottle of Clam Juice, which just kicks up the flavor. I also like it a little bit thicker, so I mixed a tablespoon or so of Corn Starch with some Sherry and added. Best ever!!
My daughter and I cooked this tonight for our family of 4, and easily served 6 helpings. I used whipping cream instead of half and half, and added just a splash of sherry when served. We used half claw meat and half backfin crab for a mix of flavor and texture. Really easy to prepare and everyone loved it!
Really great flavor without overpowering the sweetness of the crabmeat. In place of the milk and half and half, I just used 8 cups of fat free half and half and it was still rich and creamy. Wonderful soup for the crab lovers! I'll make this again. Thanx for posting your recipe.