Crab Stew Recipe: A Creamy Coastal Masterpiece with Rich Claw Meat

Top-down view of a creamy crab stew in a white bowl showing white and pink crab chunks. (Crab Stew Recipe)

Crab Stew Recipe: A Creamy Coastal Masterpiece with Rich Claw Meat

This elite Crab Stew Recipe features a velvety pale-orange broth loaded with tender white and pink crab claw meat. Finished with fresh parsley, paprika, and a pool of melted butter, it's the ultimate coastal comfort dish.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 cups

Course: Dinner, Lunch

Cuisine: American, Coastal

Calories: 485

Ingredients Equipment Method Notes

Ingredients

Crab Stew Ingredients

1 lb (454g) Crab claw meat White and pink chunks
1 cup (240ml) Heavy cream High fat for richness
4 tbsp (60g) Unsalted butter Divided use
4 cups (960ml) Seafood stock High quality
1 tbsp (15g) Tomato paste For pale-orange color
2 tbsp (15g) All-purpose flour To thicken
1 small (150g) Yellow onion Finely diced
2 ribs (100g) Celery Finely diced
3 cloves Garlic Minced
1 tsp (2g) Smoked paprika For dusting
2 tbsp (15g) Fresh parsley Finely chopped

Equipment

1 Heavy-Bottomed Dutch Oven Ensures even heat and prevents cream from scorching.
1 Whisk Essential for a smooth, lump-free roux.

Instructions

Preparation

In a Dutch oven, melt 2 tbsp (30g) butter. Sauté onion and celery for 8 minutes until translucent. Add garlic for 1 minute until fragrant.
Stir in flour and tomato paste. Cook for 2 minutes to remove raw flour taste and develop the orange color catalyst.
Slowly whisk in seafood stock to ensure a smooth base. Add heavy cream and bring to a very low simmer for 10 minutes.
Gently fold in the crab claw meat chunks. Simmer for 3-5 minutes until heated through. Do not boil.
Ladle into bowls. Top with a pat of butter, a dusting of paprika, and fresh parsley.

Notes

Use grass-fed butter for a more vibrant yellow pool in the center.
Do not over-stir once crab is added to keep chunks intact.