Crab Chili Recipe

Name: Crab Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Olive oil; 1 pinch Crushed red pepper; 1 Small onion, finely diced; 2 Leeks, white/green parts only, well-washed, sliced thinly then chopped; 2 Stalks celery with leaves, finely diced; 1 Small fennel bulb, cored and finely diced; 2 Cloves plump garlic, minced; 1 tablespoon Green bell pepper, minced; 3/4 teaspoon Kosher salt; 1/2 teaspoon Fresh ground black pepper; 2 tablespoons Chili Powder; 1/2 teaspoon Each: ground coriander and ground cumin; 1 Small handful fresh parsley, chopped; 1 Bay leaf; 2 cups Clam juice, bottled or fish stock; 2 cups Chicken broth; 1 cup Water; 2 cups White beans, cooked (Northern or Cannellini); 1 15-ounce can chopped tomatoes, drained and rinsed; 1 cup Cooked lump crab meat (picked over) or 2 6-ounce cans of crab, drained/rinsed; 3 tablespoons Each: Minced green onion, green bell pepper, cilantro-for garnish (toss together); 2 ounces Extra sharp Cheddar cheese, grated--for garnish

Servings: persons

2 tablespoons Olive oil
1 pinch Crushed red pepper
1 Small onion, finely diced
2 Leeks, white/green parts only, well-washed, sliced thinly then chopped
2 Stalks celery with leaves, finely diced
1 Small fennel bulb, cored and finely diced
2 Cloves plump garlic, minced
1 tablespoon Green bell pepper, minced
3/4 teaspoon Kosher salt
1/2 teaspoon Fresh ground black pepper
2 tablespoons Chili Powder
1/2 teaspoon Each: ground coriander and ground cumin
1 Small handful fresh parsley, chopped
1 Bay leaf
2 cups Clam juice, bottled or fish stock
2 cups Chicken broth
1 cup Water
2 cups White beans, cooked (Northern or Cannellini)
1 15-ounce can chopped tomatoes, drained and rinsed
1 cup Cooked lump crab meat (picked over) or 2 6-ounce cans of crab, drained/rinsed
3 tablespoons Each: Minced green onion, green bell pepper, cilantro-for garnish (toss together)
2 ounces Extra sharp Cheddar cheese, grated--for garnish

1
In a 6-quart heavy pot with lid, heat oil over medium heat and add the pinch of crushed red pepper, cooking for 30 seconds. Tip in fresh vegetables: onion, leeks, celery, fennel, garlic, green pepper. Season with salt and pepper, chili powder, coriander, cumin, parsley and bay leaf. Cook, stirring, 6 or 7 minutes without browning.
2
Pour in liquids --clam juice, broth, water--along with the beans and drained tomatoes. Cover and bring to a boil. Taste and adjust seasonings. Cook 20 minutes partly covered or until vegetables are all quite tender.
3
Stir in the crab. Heat through and simmer a few minutes. Toss together the green onion, green pepper, and cilantro for a fresh salsa garnish and set aside briefly. Taste and adjust seasonings. Serve hot garnished with the fresh green onion salsa and grated cheese.
4
Whoever gets the bay leaf does the dishes. (Store leftovers tightly covered for no more than 48 hours.)

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons Olive oil, 1 pinch Crushed red pepper, 1 Small onion, finely diced, 2 Leeks, white/green parts only, well-washed, sliced thinly then chopped, and more.

Yes, Crab Chili falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Chili

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