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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Crab Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions