Description
This rich, restaurant-quality Crab Stew with Old Bay Browned Butter features tender chunks of sweet crab meat in a velvety, pale-orange broth. Evaporated milk and a quick roux create a luxurious, full-bodied soup, while nutty browned butter seasoned with Old Bay adds a savory finishing touch. Made in one pot, this comforting seafood stew is ready in just 45 minutes.
Ingredients
- For the Old Bay Browned Butter Topping
- 3 tablespoons (42 g) unsalted butter
- 1/2 teaspoon (1 g) Old Bay seasoning
- For the Crab Stew
- 2 tablespoons (28 g) unsalted butter
- 1 medium yellow onion (150 g), finely diced
- 2 medium celery ribs (100 g), finely diced
- 1/2 medium red bell pepper (75 g), finely diced
- 2 large garlic cloves, minced
- 1 tablespoon (15 g) tomato paste
- 3 tablespoons (22 g) all-purpose flour
- 3 cups (710 ml) low-sodium seafood stock or fish broth
- 1 can (12 oz / 355 ml) evaporated milk
- 1 pound (454 g) lump or claw crab meat, picked over for shells
- 1/4 cup (8 g) finely chopped fresh chives, divided
Instructions
- Brown the topping butter: Melt 3 tablespoons of butter in a 4-quart soup pot or Dutch oven over medium heat. Swirl the pot occasionally as the butter foams and crackles. When the crackling subsides and golden-brown solids form on the bottom, about 3–4 minutes, remove the pot from the heat immediately and stir in the Old Bay seasoning. Transfer the browned butter to a small bowl and set aside.
- Sauté the aromatics: In the same pot, melt the remaining 2 tablespoons of butter over medium-low heat. Add the onion, celery, and red bell pepper. Cook, stirring occasionally, for 10–12 minutes, until the vegetables are very soft and translucent. Stir in the garlic and cook for about 45 seconds, until fragrant.
- Build the roux: Add the tomato paste and flour to the softened vegetables. Stir continuously with a wooden spoon for 2 minutes to cook out the raw flour taste and deepen the flavor of the tomato paste.
- Simmer the broth: Whisk constantly while slowly pouring in the seafood stock, about 1/2 cup at a time, to prevent lumps. Stir in the evaporated milk. Increase the heat to medium-high until the liquid begins to steam, then reduce the heat to maintain a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the broth thickens slightly and coats the back of a spoon.
- Warm the crab: Reduce the heat to low and gently fold in the crab meat with a rubber spatula, taking care to preserve the larger chunks. Cook for 3–4 minutes, just until heated through to 165°F (74°C). Do not allow the stew to boil.
- Garnish and serve: Remove the pot from the heat and gently stir in half of the chopped chives. Ladle the stew into warm bowls, drizzle each serving with the Old Bay browned butter, and sprinkle the remaining chives over the top.
Notes
- Why evaporated milk works: Evaporated milk creates a rich, velvety broth without the heaviness of standard heavy cream, allowing the natural sweetness of the crab to shine.
- Check for shells: Spread the crab meat on a baking sheet and gently check it with your fingers for any remaining pieces of shell or cartilage before adding it to the stew.
- Avoid boiling: Keep the stew at a gentle simmer and warm the crab just until heated through to help preserve its tender texture and prevent the dairy from separating.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days.
- Reheating: Reheat gently in a saucepan over low heat until warmed through. Do not boil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American