Snappers Crab Stew

14 ingredients
6 steps

Ingredients

  • 3/4 c. finely chopped carrots
  • 3/4 c. finely chopped celery
  • 3/4 c. finely chopped onion
  • 1 stick (1/2 c.) unsalted butter
  • 1/4 c. all-purpose flour
  • 4 c. milk
  • 4 c. heavy cream or half and half
  • 1 bay leaf
  • 1 Tbsp. freshly ground black pepper
  • 1 tsp. salt or to taste
  • 1/8 tsp. cayenne
  • 1 tsp. Old Bay seasoning
  • 1 Tbsp. Worcestershire
  • 3/4 lb. lump crab meat, picked over

Directions

  1. 1
    In a kettle, cook the carrots, celery and the onion in the butter over moderately low heat, stirring, until the vegetables are softened.
  2. 2
    Add the flour and cook the roux, stirring, for 3 minutes.
  3. 3
    Add milk, cream, bay leaf, black pepper, salt, cayenne, Old Bay seasoning and Worcestershire sauce.
  4. 4
    Bring the mixture to a boil; simmer and stir for 8 to 10 minutes, or until thickened slightly.
  5. 5
    Add crab meat; cook mixture, stirring for 1 minute, and discard the bay leaf.
  6. 6
    Makes about 12 cups, 8 to 10 servings.

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