Crab Stew

Name: Crab Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chopped carrot; 3/4 cup chopped celery; 3/4 cup chopped onion; 1/2 cup butter; 1/4 cup all-purpose flour; 4 cups milk; 4 cups half-and-half; 1 bay leaf; 1 teaspoon pepper; 1 teaspoon salt; 1/8 teaspoon cayenne; 1 teaspoon Old Bay Seasoning; 1 tablespoon Worcestershire sauce; 1 lb crabmeat

Eats Now Editorial Team · 427 kcal · Seafood

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Crab Stew – a delicious recipe with carrot, celery, onion, butter, flour, milk. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped onion
1/2 cup butter
1/4 cup all-purpose flour
4 cups milk
4 cups half-and-half
1 bay leaf
1 teaspoon pepper
1 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon Old Bay Seasoning
1 tablespoon Worcestershire sauce
1 lb crabmeat

1
Cook vegetables in butter until soft.
2
Add flour. Cook roux 3 minutes, stirring constantly.
3
Add all remaining ingredients except crab.
4
Simmer gently 10 minutes or until thick.
5
Add crab. Cook one minute more and serve.

427

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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Frequently Asked Questions

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

You need 14 ingredients. The key ingredients include: 3/4 cup chopped carrot, 3/4 cup chopped celery, 3/4 cup chopped onion, 1/2 cup butter, and more.

Yes, Crab Stew 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.

Quick Info

Servings
4 servings
Calories
427 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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