Ingredients
✓ 1 medium yellow onion
✓ 1 green bell pepper
✓ 1 stalk celery
✓ 2 jalapeños (optional)
✓ 4 green onions
✓ ½ cup fresh parsley leaves (loosely packed)
✓ 3 cloves garlic
✓ 1 pound lump crab meat
✓ 12 tablespoons unsalted butter (1 stick)
✓ ½ cup all purpose flour
✓ ½ cup sherry cooking wine
✓ 2 cups seafood stock (or shrimp stock, see note)
✓ 1 cup heavy cream (warmed)
✓ 1 cup frozen corn kernels
✓ 1 teaspoon liquid crab boil
✓ 1 tablespoon hot sauce
✓ 1 teaspoon dried tarragon
✓ 1 teaspoon Creole seasoning (or to taste)
Instructions
✓ In a large pot, melt butter over medium heat. Add diced onion, bell pepper, and celery. Cook until softened, about 5 minutes.
✓ Add minced garlic and green onions. Cook for another minute until fragrant.
✓ Stir in flour and cook for 1 minute, stirring constantly.
✓ Pour in sherry wine and reduce slightly.
✓ Add seafood stock and frozen corn. Simmer until corn is tender, about 10 minutes.
✓ Stir in warmed heavy cream and cook until heated through.
✓ Gently fold in lump crab meat and seasonings. Simmer for 5–10 minutes.
✓ Serve with a dollop of cream and fresh parsley garnish.
Notes
Lump crab meat is best when fresh. If using pre-cooked crab, add it in the last few minutes to avoid overcooking.
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15