One-Pot Wonders

Crab Chili

March 14, 2018
0 Ratings
Photo by Alyce Morgan
  • Serves 4-6
Author Notes

A good friend makes Lobster Chili at Christmas; I kept thinking about using crab for a hybrid of traditional seafood stew and chili. Finally did it. —Alyce Morgan

What You'll Need
  • 2 tablespoons Olive oil
  • 1 pinch Crushed red pepper
  • 1 Small onion, finely diced
  • 2 Leeks, white/green parts only, well-washed, sliced thinly then chopped
  • 2 Stalks celery with leaves, finely diced
  • 1 Small fennel bulb, cored and finely diced
  • 2 Cloves plump garlic, minced
  • 1 tablespoon Green bell pepper, minced
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon Fresh ground black pepper
  • 2 tablespoons Chili Powder
  • 1/2 teaspoon Each: ground coriander and ground cumin
  • 1 Small handful fresh parsley, chopped
  • 1 Bay leaf
  • 2 cups Clam juice, bottled or fish stock
  • 2 cups Chicken broth
  • 1 cup Water
  • 2 cups White beans, cooked (Northern or Cannellini)
  • 1 15-ounce can chopped tomatoes, drained and rinsed
  • 1 cup Cooked lump crab meat (picked over) or 2 6-ounce cans of crab, drained/rinsed
  • 3 tablespoons Each: Minced green onion, green bell pepper, cilantro-for garnish (toss together)
  • 2 ounces Extra sharp Cheddar cheese, grated--for garnish
  1. In a 6-quart heavy pot with lid, heat oil over medium heat and add the pinch of crushed red pepper, cooking for 30 seconds. Tip in fresh vegetables: onion, leeks, celery, fennel, garlic, green pepper. Season with salt and pepper, chili powder, coriander, cumin, parsley and bay leaf. Cook, stirring, 6 or 7 minutes without browning.
  2. Pour in liquids --clam juice, broth, water--along with the beans and drained tomatoes. Cover and bring to a boil. Taste and adjust seasonings. Cook 20 minutes partly covered or until vegetables are all quite tender.
  3. Stir in the crab. Heat through and simmer a few minutes. Toss together the green onion, green pepper, and cilantro for a fresh salsa garnish and set aside briefly. Taste and adjust seasonings. Serve hot garnished with the fresh green onion salsa and grated cheese.
  4. Whoever gets the bay leaf does the dishes. (Store leftovers tightly covered for no more than 48 hours.)

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