Have you ever tried Crabmeat Stew?
My recipe for Crab Stew has been in our family for many years. My cousin used to come and stay with us during the week way back in the mid 1980’s. He worked in our city but lived a few hours away. We didn’t mind, he was extremely easy to get along with and he was also a good cook. He was always a pleasure to spend time with. The original recipe that Danny made did not include the Old Bay seasoning, I added that later but the basic ingredients were his recipe. It has become a family favorite and one we always look forward to.
Crabmeat Stew is one of those wonderful one pot hearty meals perfect for fall and winter.
Seven simple ingredients make this an easy meal to prepare! We love easy!
Ingredients for making Crab Stew
- Canned Crabmeat
- Cream of Celery Soup
- Cream of Potato Soup
- Old Bay Seasoning
- Black Pepper
Drain the Canned Crabmeat
Pour the crabmeat into a colander to drain and remove the paper wrapping. Some cans will have the paper wrapping and some will not. Allow the crabmeat to drain completely.
Cook The Onions
Melt the butter in a Dutch oven and add the chopped onions. I like to pulverize the onion in a small food chopper first. Cook the onions until they are just about clear. Then add the cream of potato and cream of celery soups.
Adding The Cream of Soups
After adding the soups to the onions, pour milk into the soup can and then pour into the pot. This gets more of the goodies from the soup can into the pot.
Add the Crabmeat To the Soup Pot
Now stir in the crabmeat. Then add the Old Bay seasoning and stir. Add the remaining milk and bring to a low rolling boil, stirring often.
Printable Recipe Below
Serve Crab Stew with Oyster Crackers
We always enjoy oyster crackers with our Crab Stew. They go together like peanut butter and jelly. You can serve cornbread or saltine crackers if you like.
We also enjoy heavy on the black pepper with our Crabmeat stew. That is personal preference. Cracked black pepper sprinkled heavy on top is quite yummy. It’s about as close as I come to eating spicy food.
I have had these cool Watkins products vintage soup mugs with a handle since sometime in the late 80’s. They make me think of the soup bowls they use at Medieval Times or Dixie Stampede and I love serving Crab Stew in them. My hubby enjoys using the wider soup bowl as the stew cools quicker in those.
No matter if you prefer your Crabmeat Stew in an old fashioned bowl with a handle or a more traditional bowl, one thing is for certain, you will enjoy it!
- 2 cans cream of potato soup
- 2 cans cream of celery soup
- 3-4 cans (6 oz. can) of crabmeat, drained
- 2 Tbsp. Old Bay Seasoning
- 1 medium onion chopped (optional)
- ½ stick butter or margarine
- 4-6 cups milk
- 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!