San Francisco Crab Stew
From scearley 17 years ago
- 15 minutes to make
- Serves 4
Another one from the OLD days, passed down from Grampa. He always seemed to cook his shellfish with sherry. This one is a great one for a cold night in, casual enough for one-pot dinner.
Ingredients
- 1 large crab, cooked shopping list
- 1 large onion, diced shopping list
- 1 tomato, peeled (seeds are ok) and diced shopping list
- 1 Tbsp butter shopping list
- 1 Tbsp flour shopping list
- 1/2 c cream shopping list
- 1 c sherry shopping list
- 2 tsp dried rosemary shopping list
- 1 clove garlic, minced shopping list
- paprika, salt, pepper to taste shopping list
How to make it
- Remove the meat and fat from the crab and marinade in the sherry for 2 hours.
- Combine the onion, tomato, garlic, and rosemary and cook in the butter and flour.
- Season with salt and pepper.
- Stir in the cream.
- When the cream and onion mix starts to simmer, add the crabmeat and sherry and continue to simmer for 8 to 10 minutes.
- Serve with croutons or toast, and dust with paprika.
People Who Like This Dish 6
- primpprimp Los Angeles
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- scearley Federal Way, WA
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