Crab Stew
Submitted by Norph
Old-fashioned crab stew simmered low and slow in buttery milk with egg yolks and a splash of sherry. Garnished with lemon zest for a Lowcountry-inspired seafood supper.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minThis right here is the kind of stew that’s been warming bellies along the coast for generations. Simple, soulful, and all about the crab.
A flour-and-milk paste thickens a pot of butter, crab meat, and egg yolks into something silky and rich as it simmers gently for half an hour. A generous pour of sherry at the end lifts the whole thing with warmth and sweetness. Topped with curls of lemon zest and crumbled hard-cooked egg yolk, it’s rustic elegance in a bowl.
No fancy techniques, no long ingredient list. Just patience and good crab.
Kitchen Tips
- Keep the heat low the entire time. This stew scorches easily once the egg yolks go in, and there’s no coming back from that.
- Use real dry sherry, not cooking sherry. The flavor difference is night and day.
- Strain the hard-cooked egg yolk through a fine mesh sieve for a beautiful, snow-like garnish.
- Serve with crusty bread or oyster crackers to soak up every last drop.
Ingredients
Directions
Place flour with 1 cup milk in a bowl and mix into paste.
Place the rest of the cold milk in pot with butter, salt and pepper, and crab meat.
Cook on low heat.
Mix in 2 egg yolks. cook slowly for ½ hour.
Add sherry.
Garnish with lemon peel and strained hard cooked egg yolk.
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