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A steaming bowl of creamy Southern Crab Stew topped with green onions and parsley

Southern Style Wild Rice and Crab Stew

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 1 pound lump crab meat, picked for shells
  • 1 cup wild rice, uncooked
  • 1 quart seafood stock
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 cup all -purpose flour
  • 1 medium yellow onion, finely diced
  • 2 stalks celery , finely diced
  • 1 green bell pepper, finely diced
  • 3 cloves garlic , minced
  • 1 tablespoon Creole seasoning
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1/4 cup fresh parsley, chopped
  • 2 green onions , thinly sliced
  • Salt and black pepper to taste

Method
 

  1. Rinse the wild rice and cook in a separate pot according to package directions until tender, then drain and set aside.
  2. In a large heavy-bottomed Dutch oven, melt the butter over medium heat.
  3. Add the onion, celery, and bell pepper to the pot and sauté until softened, approximately 6 to 8 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Sprinkle the flour over the vegetables and stir constantly for 3 minutes to create a blonde roux.
  6. Slowly whisk in the seafood stock, ensuring no lumps form from the flour.
  7. Bring the liquid to a gentle simmer and stir in the cooked wild rice and Creole seasoning.
  8. Reduce the heat to low and stir in the heavy cream and Worcestershire sauce.
  9. Gently fold in the lump crab meat, being careful not to over-break the large pieces.
  10. Heat the stew through for 5 to 7 minutes without allowing it to reach a hard boil.
  11. Season with salt, black pepper, and hot sauce to preference.
  12. Garnish with fresh parsley and sliced green onions before serving.