Ingredients

How to make it

  • In a heavy-gauged pot on medium to high heat add the canola oil. When a light haze rises from the pan, add all of the crab.
  • The blue crabs contain water so you must cook them until this liquid has evaporated.
  • Add the butter. Allow the milk solids to fall and when the butter stops foaming add the onion and shallots, fennel and cook until translucent.
  • Add the coriander seed and brown lightly.
  • Add the garlic, tomato paste and chopped tomato and cook, stirring frequently, for 4 minutes.
  • Deglaze with the white wine, scraping up any bits sticking to the pan.
  • Add the water and chicken stock. Bring up to a simmer and cook for 20 minutes.
  • Add the bay leaf and thyme cook an additional 10 minutes.
  • Press the whole mixture into a strainer. The broth should have small pieces of the vegetables from the cooking of the crab. Check and adjust the seasoning with salt and pepper.
  • Divide evenly and garnish each with some of the crab, sauteed shiitakes and sour cream.

Reviews & Comments 6

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  • jeannej 10 years ago
    There is nothing better than Md. Blue Crabs!!!! This looks great!
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    " It was excellent "
    notyourmomma ate it and said...
    The fennel and coriander sold me. Yum. I love a good crab stew and this is sublime. Very nice recipe and worthy of a special dinner....hmmmm, the hubby will be turning one of those milestone birthdays soon....I'll make this for him and the cognac mustard glazed steaks and he will be very happy. Thanks!!
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  • jett2whit 11 years ago
    I needed a recipe for those blue crabs. There is a seafood store close to our house and they have blue crabs every now & then but I never knew what to do with 'em....Thanks! Now I know! Jett
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    " It was excellent "
    sparow64 ate it and said...
    Another keeper...this is fabulous!
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    " It was excellent "
    greekgirrrl ate it and said...
    Okay--last comment before the store! WOW!!!
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  • lunasea 11 years ago
    Another tasty offering....thanks again! You have a lot of really good recipes...
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