Crab Stew

Crab Stew


This crab stew recipe is warm and full of flavor from a homemade seafood stock. It’s well balanced by the sweet-salty flavor of crab and seafood.
  • 8 ounces crab legs, pre-cooked and thawed
  • 1 small onion, finely chopped, peels saved for the stock
  • 1 small carrot, finely chopped, peels saved for the stock
  • 4 cloves garlic, finely minced, peels saved for the stock
  • 1 small fennel bulb, finely chopped, fronds and tougher bits saved for the stock
  • ½ cup dill, finely chopped, handful of stems saved for the stock
  • ⅛ teaspoon whole black peppercorns
  • 1 bay leaf
  • 1 cup clam juice
  • 2 cups water
  • 3 tablespoons extra-virgin olive oil
  • Salt and black pepper
  • ½ cup dry white wine, such as chardonnay or sauvignon blanc
  • 8 ounces waxy, creamy potatoes, such as Yukon Gold, peeled and cut into ½-inch cubes
  • ⅔ pound raw seafood, such as white fish and/or shrimp, cod and halibut are great fish options; cut the fish into 1-inch chunks; if using shrimp, peel and devein the shrimp and cut into bite-sized pieces (reserve the shells for the stock)
  • 1 large egg yolk, room temperature
  • ¼ cup heavy cream, room temperature
  • For serving:
  • Warm, crusty bread
  • Extra-virgin olive oil
  • A dollop of creme fraiche, skyr, or greek yogurt, optional
  1. Make the stock:
  2. Twist apart the sections of the crab leg into individual segments*. Use seafood or kitchen shears to cut through the shell down the middle of each leg segment (or a crab cracker if you have one). Open each shell fully to reveal the meat, then use a regular fork or a crab fork to extract the meat.
  3. ounces crab legs
  4. Cut the meat into bite-sized pieces then set aside (you will use the meat for the stew). You should have about 4 ounces of crab meat. Tear or crack the crab shells in half.
  5. In a medium dutch oven or pot set over the stove, add the onion peels, carrot peels, garlic peels, fennel fronds, dill stems, black peppercorns, bay leaf, clam juice, water, and crab shells (and optional shrimp shells).
  6. Bring stock to a boil and skim off any scum from the surface of the pot. Reduce the heat and simmer for 20 minutes until the liquid darkens significantly to a deep golden-brown color.
  7. Strain stock through a fine mesh sieve, reserving the liquid and discarding the solids. You should have just about 2 cups liquid; if you have less, add additional water to make 2 cups stock.
  8. Make the crab stew:
  9. Wipe the stock pot clean, then add the olive oil and set to medium heat.
  10. tablespoons extra-virgin olive oil
  11. Saute the onion, carrot, garlic, and fennel for 11 to 13 minutes until soft and translucent. Season with salt and black pepper.
  12. small onion,1 small carrot,4 cloves garlic,1 small fennel bulb,Salt and black pepper
  13. Add wine and bring to a boil. Use a wooden spoon to scrape up any bits stuck to the bottom of the pan. Reduce the heat to a simmer and continue cooking until liquid reduces by half.
  14. ½ cup dry white wine
  15. Add the reserved homemade stock and potatoes and bring to a boil. Cook until potatoes are mostly cooked through and can be pierced with a fork, but still have some give (about 10 minutes). Season with salt and pepper.
  16. ounces waxy, creamy potatoes
  17. Meanwhile, prepare the cream-egg mixture. In a small bowl, whisk the egg yolk and heavy cream together until smooth and homogenous (no lumps should remain). Set aside.
  18. large egg yolk,¼ cup heavy cream
  19. Reduce the heat of the pot to a simmer, and gently stir in the reserved crab meat and fish and/or shrimp. Simmer until the crab meat is warmed through and the other seafood is cooked, about 2 minutes. Fish should be opaque in color, while the shrimp should turn pink.
  20. ⅔ pound raw seafood, such as white fish and/or shrimp
  21. Turn the heat off (this prevents the egg from curdling). When the stew is still hot, but no longer bubbling, slowly stir in most of the dill and the cream-egg mixture until combined. The fish is delicate, so be gentle when stirring. Season with salt and pepper.
  22. ½ cup dill
  23. Divide stew among serving bowls, topping with extra dill and a drizzle of olive oil. Serve immediately with warm crusty bread. If desired, dollop each bowl with a bit of creme fraiche, greek yogurt, or skyr.
  24. Warm,Extra-virgin olive oil,A dollop of creme fraiche, skyr, or greek yogurt,½ cup dill

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