RCI-SF.005.0034.001
Maryland Crab-Corn Stew
This recipe comes from Montréal, Québec Contributed by World Recipes Y-Group Serves 6
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- onion1 mediumchopped
- potatoes2 cupspeeled and diced
- 2 cups
- ½ teaspoon
- ½ teaspoon
- ⅛ teaspoon
- backfin crab meat1 pound
- 1 cup
- tomato1 largepeeled and chopped
- green pepper1 mediumcleaned and chopped
- few drops hot sauce1 unit
- 1½ cups
- ⅓ cup
Method
1
Heat a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent, stirring occasionally.
2
Add the diced potatoes, water, dried oregano, salt, and white pepper to the pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes until the potatoes are nearly tender.
3
Stir in the chopped green pepper and tomato, then add the whole kernel corn. Continue simmering for 5 minutes until the vegetables are tender.
4
Gently fold in the backfin crab meat using a wooden spoon, being careful to break it into smaller pieces without crushing it. Stir to distribute evenly throughout the stew.
2 minutes
5
Pour in the half and half in a slow stream while stirring constantly to prevent curdling and ensure even incorporation.
6
Add a few drops of hot sauce and stir well to combine. Taste and adjust seasoning as needed.
2 minutes
7
Simmer gently for 3-5 minutes until the stew is heated through completely, but do not allow it to boil or the cream may separate.
4 minutes
8
Ladle the stew into serving bowls and garnish with fresh chopped parsley. Serve hot.