Have you ever tried Crabmeat Stew?
The recipe I’m sharing today 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. I wasn’t complaining! 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 of the most requested meals in our home.
Crabmeat Stew is one of those wonderful one pot hearty meals perfect for fall and winter.
Simple Ingredients make this an easy meal to prepare! We love easy!
When I serve Crabmeat Stew to guests, it always gets rave reviews
PREP TIP: Pour the crabmeat into a colander to drain and remove the paper wrapping. Some cans will have the paper wrapping and some will not. I have no idea why that is.
Personally, I enjoy cracked black pepper in my Crabmeat Stew. You may prefer it with or without crackers. We always enjoy oyster crackers with ours.
I have had these cool soup bowls 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.
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!
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We are partying here, Join us: Pretty Pintastic #16, Get Him Fed Fridays #48, The Yuck Stops Here #26, Foodie Fridays, The Hearth and Soul Hop October 20 Retro Repin 29, Souper Bowl 2015
Shirley Wood
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Lauren Zaubi says
Love that this is quick and simple! Looks and sounds like good old comfort food!
sue says
thanks for sharing this delicious recipe with us. I love crab meat although I don’t enjoy eating it with the shell still on. This recipe would be so rich in flavor – yum. thanks for sharing with us at #AnythingGoes Link up.
lorraine williamson says
thanks for the party and the yummy recipe pinned and will definitely add to my to do list have a great day
swathi says
Crab meat stew looks delicious thanks for sharing with Hearth and Soul blog hop. pinning.
Pure Grace Farms says
Thanks for sharing your fabulous recipe with us this week at Foodie Fridays. Hope to see you again this week. I’m sure you’ll be cooking up something delicious!
Blessings,
Shari
Cheryl says
I love seafood chowder, and this looks just as delicious! I always love to see you at The Yuck Stops Here, I’m sure with your help we’ll be able to #stoptheyuck EVERYWHERE! So glad you’re my bloggy friend! HUGS
Veronica Lee says
Yummmmmm! Looks delish!
Hi! Stopping by from Mom Bloggers Club. Great blog!
Have a nice day!
Shirley Wood says
Thank you Veronica. Glad you stopped by and commented! Please come back again!
Bernadyn @ B is For... says
I’ve never tried this but sounds and looks delicious, perfect when soup season comes around again. I love the oyster crackers with a lot of my soup, too!
Shirley Wood says
Glad you stopped by Bernadyn and hope you enjoy the stew! I’d love to hear about it when you make it.
Kristen from The Road to Domestication says
That looks yummy – my husband would LOVE! (Now to wait until the 90-degree temps are gone so we can enjoy it properly!) And I LOVE those soup mugs.
Shirley Wood says
I love those soup mugs! My husband laughs at me about them but I think they are cool! So ready for the summer heat to become nice Fall breezes!
Zan says
I love crab – makes me think about the Caribbean and all the crab we eat there! Thank you for another easy recipe. BTW: Love the soup bowls!
Shirley Wood says
I’ve never been to the Caribbean but it sure sounds nice to me! It sure is an easy recipe, hope you get to try it out soon. Thanks!
Erica Brooks says
Looks delicious. I love a good Crabmeat stew but don’t usually make it myself. This looks quick and easy enough to try myself.
Shirley Wood says
Thank you for stopping by Erica! I hope you get to make it and come back and tell m about it!
Colleen Stevens says
This looks so yummy! I love thick, creamy soups in the fall. I’ll definitely be making this one soon!
Shirley Wood says
Colleen, you can substitute the milk for heavy cream and make it a bit thicker and creamier! Hope you will come back and tell me how you family liked it. Thanks for stopping by.
Alli says
Yes, you must have oyster crackers and cracked black pepper with any stew! Your crabmeat stew looks so yummy. I always look forward to stews and soups when fall rolls around. And one pot meals are always welcome in my house. Great pics, too!
Shirley Wood says
Alli, you are I are sisters from another time! We have so very much in common! Oyster crackers and black peppers are essential, that is for sure!