 |
Dungeness Crab Stew
 Print Version |
 Email To A Friend
Serves 8 (6 carbs per serving)
Meat from 2 crabs (we buy frozen, thaw, then crack - we average about 1/2 pound per crab I would not suggest using the faux crab meat)
1/2 cup of sherry (this is key, actually)
4 tbl butter
2 cloves garlic, crushed
2 tbl soy flour (sorry, Zip)
1 tsp fresh, finely chopped rosemary
1/2 cup onions finely chopped
1/2 cup red (sweet) pepper, VERY finely chopped
1 cup tomato (I use cherry tomatos, cut in 2-3 pieces)
4 cups cream
Marinate the crab in the sherry in the fridge for AT LEAST an hour (3-4 hours is best)
In a skillet, heat butter, add garlic, onions, red pepper and saute until onions and pepper begin to soften. Add the flour, rosemary, stir until flour is dissolved in the veggies and oil. Add the tomatoes, stir a minute or two. Drain the sherry from the crab meat and then add the crab meat and the cream. Cook for 15-20 minutes, bubbling but NOT boiling. Serve hot.
Tastes just as fantastic reheated the next day
If you have a Costco near you, they sell cans of lump crab meat which would likely work well in this recipe - especially if you can't get Dungeness - although they are fantastic.
Print |
Back to Low Carb Recipes |
Back to Main Recipe Page
|
