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!
12 cups or so
12 cups or so
finely chopped carrots
finely chopped onion
finely chopped celery
half and half
freshly ground black pepper
Old Bay seasoning
crab meat lump or claw. Not imitation crab.
Servings: cups or so
In a large saucepan with a heavy bottom cook the chopped vegetables over moderate heat in the butter until soft.
Add the flour and cook the mixture, stirring constantly for 3 minutes.
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.
Reduce the heat and simmer, stirring constantly, for 10 minutes. Stir i the crab and cook the stew 2 more minutes.
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.
Freeze any leftover stew that you won't eat within the next few days.
Adapted recipe courtesy of bicsplace.blogspot.com