Description
This One-Pot Crab Stew with Old Bay Browned Butter features tender crab meat in a creamy seafood broth with onion, celery, red bell pepper, garlic, and tomato paste. Finished with nutty browned butter seasoned with Old Bay and fresh chives, this comforting seafood stew is perfect for lunch or dinner.
Ingredients
Scale
Browned Butter Topping
- 3 tablespoons (42g) unsalted butter
- ½ teaspoon (1g) Old Bay seasoning
Crab Stew
- 2 tablespoons (28g) unsalted butter
- 1 medium (150g) yellow onion, finely diced
- 2 medium ribs (100g) celery, finely diced
- ½ medium (75g) red bell pepper, finely diced
- 2 large cloves garlic, minced
- 1 tablespoon (15g) tomato paste
- 3 tablespoons (22g) all-purpose flour
- 3 cups (710ml) low-sodium seafood stock or fish broth
- 1 can (12 oz / 355ml) evaporated milk
- 1 pound (454g) lump or claw crab meat, picked over for shells
- ¼ cup (8g) finely chopped fresh chives, divided
Instructions
- Brown the butter: Melt the unsalted butter for the topping in a small saucepan over medium heat. Cook, swirling occasionally, until the butter develops a nutty aroma and the milk solids turn golden brown. Remove from the heat and stir in the Old Bay seasoning. Set aside.
- Cook the vegetables: Melt the remaining 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and red bell pepper. Cook, stirring occasionally, until softened. Add the minced garlic and cook until fragrant.
- Add tomato paste and flour: Stir in the tomato paste and cook briefly. Sprinkle the flour over the vegetables and stir continuously until evenly incorporated.
- Add the seafood stock: Gradually pour in the seafood stock, stirring as you go to prevent lumps. Bring the mixture to a gentle simmer, stirring until the broth begins to thicken.
- Add evaporated milk: Stir in the evaporated milk and warm the mixture over gentle heat until the broth is creamy and smooth. Avoid boiling vigorously.
- Add crab and chives: Gently fold in the crab meat and the designated portion of chopped chives. Allow the crab to warm through without vigorous boiling or excessive stirring.
- Serve: Ladle the stew into bowls. Drizzle with the Old Bay browned butter and garnish with the remaining fresh chives. Serve warm.
Notes
- Crab choice: Lump crab meat provides larger pieces, while claw meat offers a more pronounced crab flavor. Pick through either variety carefully to remove shell fragments.
- Gentle heat: Avoid vigorously boiling the stew after adding the evaporated milk and crab to help preserve the creamy broth and delicate crab texture.
- Storage: Refrigerate leftovers promptly in an airtight container for up to 3 days. Reheat gently on the stovetop, stirring occasionally.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 430 kcal
Keywords: one-pot crab stew, creamy crab stew, crab stew recipe, Old Bay crab stew, seafood stew, crab soup, browned butter crab