A rich, creamy crab stew with Old Bay, a hint of cayenne, and sweet lump crab.
10 steps, about 50 minutes start to finish.
Melt butter in a large heavy pot over medium heat.
Add onion and celery and cook until softened, about 8 minutes.
Add garlic and cook 1 minute more.
Sprinkle flour over vegetables and stir to make a roux. Cook 2 minutes.
Gradually whisk in stock, then milk, then cream, stirring constantly to prevent lumps.
Add Old Bay, thyme, cayenne, salt, and white pepper.
Simmer gently for 15-20 minutes, stirring occasionally, until thickened.
Fold in crab meat gently and heat through for 5 minutes.
Taste and adjust seasoning.
Serve garnished with fresh parsley alongside crusty bread.
“Whisk in the stock, milk, and cream a little at a time so the roux thickens smooth instead of lumpy. Fold the crab in at the very end and just heat it through, since long cooking breaks up those nice lumps.”
