Savannah Crab Stew

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 on ice, I brought 5-6 quarts of water to a boil with the lemon slices and Old Savannah Seasoning.

While the water was boiling, I began to chop the onion, celery, and bell pepper. (see above for picture of fresh crab pre-boil)

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 the crabs were cooled, I picked the claw and body meat by hand, careful to not get any shells in the meat.

Pictured above is the meat that I got from the crabs. It took quite some time to shell, but goodness it was worth it!

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!!

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