Try this Crabmeat Stew recipe, or contribute your own.
- Carbohydrate 12.333823277027 g
- Cholesterol 27.2438260135135 mg
- Fat 10.5096208277027 g
- Fiber 0.762500022724271 g
- Protein 2.12585059121622 g
- Saturated Fat 5.18790990540541 g
- Serving Size 1 1 Serving (159g)
- Sodium 1008.79468412162 mg
- Sugar 11.5713232543028 g
- Trans Fat 0.740421949324323 g
- Calories 150 calories
Step-by-step
- Melt the butter in the bottom of a Dutch oven on medium high heat.
- Add the chopped onions to the melted butter and continue cooking on medium high heat until the onions are glazed or just about clear.
- Add in the soups and the crabmeat and stir well.
- Pour milk into the empty soup cans and then into the Dutch oven, stir well. I fill each soup can twice, scraping the sides with a spoon to get all of the soup. (The amount of milk you use will depend on your personal preference as to how thick you want your stew)
- Add in the Old Bay and stir well.
- Because this is a milk base stew, you will need to stir often.
- Continue cooking on medium high heat until the stew reaches a soft boil.
- Turn down and simmer for about 30 minutes, stirring often.
- Serve and enjoy!
Leaving dairy-based stews unattended over high heat causes scorching on the bottom of a heavy-bottomed Dutch oven. Heavy milk and soup bases require frequent agitation because milk solids drop and burn easily. Using a heavy cast-iron or enameled pot distributes the medium-high heat evenly before reducing it to a simmer.
Adapting Dairy and Seafood for Dietary Needs
Modifying this recipe for lactose intolerance requires substituting the dairy components without losing body. Whole canned soups rely on thickeners like modified food starch and flour, meaning direct plant-based milk swaps must account for potential thinning. Oat milk provides a neutral flavor and comparable viscosity at a 1:1 ratio when replacing dairy milk, whereas almond milk is too thin and will yield a watery broth. Butter can be substituted with an equal amount of neutral oil or vegan margarine without altering the initial onion-sauteing phase.
- Stir continuously with a wooden spoon featuring a flat edge to scrape up any milk solids settling at 212 degrees Fahrenheit.
- Simmer the mixture for precisely 30 minutes to allow the Old Bay seasoning to fully hydrate and meld with the seafood.
- Store leftover stew in an airtight glass container in the refrigerator for up to 3 days, reheating gently over low heat to prevent the crab protein from toughening.
