Crab Stew

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With this stew recipe you can use fresh or canned crabmeat. I'd recommend fresh, however, if you're short on time, canned is probably easier. If you're not a fan of crab, substitute chicken or shrimp!

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Chicago

Serving Size / Yield

4 servings

Ingredients

  • 1/4 C. margarine
  • 1/2 sm. onion, chopped
  • 1/2 stem celery, chopped
  • 1 C. fresh crabmeat or one 6-oz. can
  • 2 Tbs. flour
  • 2 1/2 C. milk
  • 1/2 tsp. salt
  • dash pepper

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Directions

Melt margarine in heavy saucepan. Add chopped onion an celery and saute until tender, but not brown. Add crabmeat and stir for a minute or two. Sprinkle flour over crabmeat and stir well. Add milk and stir constantly until thickened. Season. Serve in bowls with crisp crackers.

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