Recipe

San Francisco Crab Stew Recipe


San Francisco Crab Stew Recipe Scearley / All my dishes
1 year, 7 months ago
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.
Prep:140m Cook:15m Servings:4

Scearley

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Ingredients
  • 1 large crab, cooked
  • 1 large onion, diced
  • 1 tomato, peeled (seeds are ok) and diced
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1/2 c cream
  • 1 c sherry
  • 2 tsp dried rosemary
  • 1 clove garlic, minced
  • Paprika, salt, pepper to taste

Directions
  1. Remove the meat and fat from the crab and marinade in the sherry for 2 hours.
  2. Combine the onion, tomato, garlic, and rosemary and cook in the butter and flour.
  3. Season with salt and pepper.
  4. Stir in the cream.
  5. When the cream and onion mix starts to simmer, add the crabmeat and sherry and continue to simmer for 8 to 10 minutes.
  6. Serve with croutons or toast, and dust with paprika.

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4.5

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