Crab Chowder Recipe

From Dorothy McNett's Recipe Book.

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See Also: Fish and Seafood · Soups

Crab Chowder

From Dorothy McNett's recipes at

2 - 3 cups crab meat
2-3 Yukon gold potatoes (medium sized)
2-3 oz salt pork, diced, or bacon
2 tablespoons unsalted butter
1/2 cup diced onion
1/2 cup diced celery
1/2 teaspoon dried thyme
1-2 teaspoons seafood seasonings, such as Old Bay, or other dried herbs
2 tablespoons cornstarch
2 cups seafood or vegetable stock
2 cups milk
1 - 2 cups heavy cream, for desired creamy thickness of chowder
green onions or chives, sliced for garnish
dashes of Tabasco, as desired

Pick over the crab to make sure no parts of the shells, etc are present. Set aside. Wash and pierce the potato skins. Cook in microwave using 3 minutes per potato as a guide. Peel if necessary, dice and set aside. In stock pot or saucier, heat diced salt pork and cook to render out some fat and to brown the salt pork pieces. Skim off the browned cracklings and set aside. Add butter, onion, celery, thyme and seasoning to pan and cook and stir several minutes to cook the onions. Whisk in cornstarch, stock and diced potatoes. Bring to a boil, reduce to simmer and let flavors blend 3-4 minutes. Add the crab meat, milk and heavy cream. Do not boil, but heat thoroughly. Taste and correct the seasonings, adding more salt or hot sauce, as desired. To serve, spoon into chowder bowls and top with reserved cracklings and green onions.

Recipe created 2002-10-28.

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