This past weekend, I emptied the crab traps from my parents community dock on the Wilmington River, and thought I would try making some homemade crab stew. To make the stew, I referenced Savannah’s very own Paula Deen’s recipe, but tweaked it a little. See ingredients and details below:
- 1 stick melted butter
- 1 lemon, sliced
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 stocks celery, chopped
- 2 (10 3/4-ounce) can condensed cream of potato soup
- 2 (10 3/4-ounce) can condensed cream of celery soup
- 3 soup cans milk
- 1 soup can half-and-half
- 1- 1.5 pounds crabmeat, picked free of any broken shells
- 2 tablespoons Old Savannah Seasoning
- Salt and freshly ground black pepper
While the crabs were boiling (6 to 7 minutes on high), I finished chopping all of the vegetables.
Once the crabs were boiled, I placed them in a strainer, and let them cool before picking (5-10 minutes).
Once I had the meat shelled, I melted the butter, and let the celery, onion, and bell pepper cook on medium heat for 10 minutes until soft. Once the vegetables were extremely soft, I added the cream of potato, cream of celery, milk and half and half. I stirred this all together, and then added the crab meat. After the crab meat was added, I turned the temperature up to high and let the stew come to a bubble. I then cut the temperature down to low and added salt, pepper, and Old Savannah Seasoning to taste. Voila!
See picture above for final product. It was delicious!!