Description
A cozy, creamy stew featuring sweet crab and fennel, perfect for easy cooking and delicious comfort.
Ingredients
- 1 bulb Fennel
- 2 stalks Celery
- 1 large Yellow Onion
- 4 tablespoons Butter
- 0.5 cups Self-Rising Flour
- 4 cups Crab Base
- 1 cup Heavy Cream
- 0.5 cups Cooking Sherry
- 1 cup Half and Half
- 1 cup Whole Milk
- 1 pound Crab Meat
- to taste Salt
- to taste Pepper
- 1 loaf Crusty Bread
- to taste Fresh Herbs
Instructions
- Prep vegetables by trimming and thinly slicing the fennel, chopping the celery, and dicing the yellow onion.
- Melt butter in a large pot over medium heat, then add the onion, fennel, and celery. Sauté until softened and slightly golden, about 6 to 8 minutes.
- Sprinkle self-rising flour over the vegetables and stir to coat. Cook for a minute to build the roux.
- Slowly pour in the crab base while whisking. Add cooking sherry and let it bubble for a minute.
- Add heavy cream, half and half, and whole milk. Stir and bring to a gentle simmer.
- Taste and season with salt and pepper.
- Gently fold in crab meat and warm through on low heat for 3 to 4 minutes.
- If too thick, add a splash of milk or water; if too thin, simmer longer or add more flour.
- Serve hot in shallow bowls with crusty bread on the side and fresh herbs on top.
Notes
Can substitute fennel with leeks, and sherry with dry white wine or apple cider. Use different seafood if desired.