A wonderful Low Country recipe!
A friend living on the coast of Georgia introduced me to crab stew years ago, and I fell in love with it! It’s a little heartier than crab soup and includes veggies. To make this crab stew recipe, use blue crab for the best results. This would also be a good way to use any leftover crab meat you have from a crab leg meal.
Holle’s Sapelo Island Crab Stew recipe
What you’ll need:
- 1 pound crab meat
- ¼ cup butter, melted
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- ¼ cup chopped celery
- 1/2 cup niblet corn
- 1 teaspoon minced garlic
- 2 or 3 cups milk, depending on how thick you want your stew
- 1 cup heavy cream
- 1 can cream of potato soup
- 1/2 teaspoon turmeric
- Salt and black pepper, to taste
- Grated cheese for topping
Directions: Pick through crab meat and remove any shell. Set aside.
In a large pot with a lid, sauté bell peppers, onion, corn, and celery in butter until vegetables are soft. Add garlic.
Stir in milk, cream, and potato soup and stir until smooth.
Add turmeric, salt, and black pepper. Stir.
Place lid on and reduce heat. Simmer for about an hour.
Serve with grated parmesan, cheddar, or Colby on top.