Crab Stew Savannah

We discovered Tondee’s Tavern in Savannah during our Thankgiving 2013 vacation.  It was damp and cold as we walked from our hotel across West Bay St to Tondee’s and we knew there was a bowl of soul-warming soup in our immediate future. Tondees had a miraculous dish on the menu called Savannah Blue Crab Stew that we’ve been trying to recreate ever since.  This is real close, y’all!

Crab Stew Savannah
Print Recipe
From www.sharongreen.me
Servings Prep Time
12 cups or so 30 minutes
Cook Time
30 minutes
Servings Prep Time
12 cups or so 30 minutes
Cook Time
30 minutes
Crab Stew Savannah
Print Recipe
From www.sharongreen.me
Servings Prep Time
12 cups or so 30 minutes
Cook Time
30 minutes
Servings Prep Time
12 cups or so 30 minutes
Cook Time
30 minutes
Ingredients
  • 1 cup finely chopped carrots
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 1/2 cup unsalted butter
  • 1 quart whole milk
  • 1 quart half and half
  • 1 bay leaf
  • 1 tablespoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon Worcestershire sauce
  • 2 tsp salt
  • 1 lb crab meat lump or claw. Not imitation crab.
Servings: cups or so
Instructions
  1. In a large saucepan with a heavy bottom cook the chopped vegetables over moderate heat in the butter until soft.
  2. Add the flour and cook the mixture, stirring constantly for 3 minutes.
  3. Stir in the milk - a little at a time at first - then the half and half and all remaining ingredients except the crab meat and bring the mixture to a boil over medium heat stirring constantly.
  4. Reduce the heat and simmer, stirring constantly, for 10 minutes. Stir i the crab and cook the stew 2 more minutes.
  5. Taste and adjust the seasonings if desired. Discard the bay leaf and serve with a nice loaf of crusty bread if you're not following a low-carb diet.
  6. Freeze any leftover stew that you won't eat within the next few days.
Recipe Notes

Adapted recipe courtesy of bicsplace.blogspot.com

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