Crab Stew

We visited my parents for Christmas this year in Savannah and you can’t go to Savannah without having Crab Bisque or Stew.  This is a dish that most restaurants of this coastal town serve and make it deliciously.  My mom decided she could do even better than those restaurants and boy was she right!

In my family we ususally eat a “white meal” for Christmas Eve dinner.  We’ve been doing it as long as I can remember.  I don’t rememebr if it was because of my Italian Noni or my other grandparents but it is something we’ve always done and it is usually full of fish.  Of course, when my parents moved to Savannah the freshness of this always delicious meal quickly improved with the abundance and availability of seafood for them.  It is always a treat to see what  my mom will pick up from the fish-monger…but we’ll get to the rest of the meal later.  Back to the stew!

Like I said before, my mom blew this out of the water and it was such a pleasure being back in the kitchen with her again.  I think that could be another reason why this stew tasted SO good since we made it together.

And it doesn’t matter if you don’t live on the coast.  Fresh crab and seafood is now becoming more readily available throughout the US.  Do what you can to find the best product.  You’ll taste the difference, I think!

Crab Stew
6 T (3/4 stick) butter
1 tbsp olive oil
1 c shallots , roughly chopped
1/2 c celery, roughly chopped
1 (2″ pc) of carrot
6 T brown rice flour
2 1/2 c skim milk
2 1/2 c chicken broth (preferably homemade)
1/4 t nutmeg
1/4 t white pepper
1/8 t cayenne pepper
1 c fat free 1/2 and 1/2
1/4 sherry
1 lb claw crab meat

In a large pot, melt the butter and olive oil.  Add the shallots, celery and carrot and cook over medium heat until all vegetables are softened and the onion is slightly translucent (about 5-8 minutes, stirring frequently).  Add the brown rice flour and stir well to combine.  Cook the flour for 2-3 minutes (stirring frequently) to cook the flour.  While whisking, slowly add the chicken stock (do this slowly to make sure you don’t have lumps and it is well incorporated) then add the skim milk.  Add your spices and bring the whole mixture to a simmer.  Reduce the heat and simmer on low for 15 minutes.  Add the 1/2 and 1/2, sherry and crab and mix to combine (mix gently so to not break up the crab too much).  Serve with chopped parsley and green onion.