It’s a one pot wonder, it’s delicious, healthy and it’ll serve a family, dinner party or just yourself – for many meals. What more could you ask for?
Wild Dungeness Crab Stew
Yield: 6 to 8 servings
4 tablespoons extra-virgin olive oil
2 medium yellow onions, peeled and diced small
1 fennel bulb, cored and diced medium
4 celery stalks, cut into thirds lengthwise and diced small
6 carrots, peeled and chopped roughly
¼ teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
6 garlic cloves, peeled and minced
2 teaspoons Old Bay Seasoning
3 cups corn kernels
2 ½ cups lima beans
2 (14-ounce) cans diced tomatoes, preferably fire-roasted
1 pound Yukon Gold potatoes, spots or greening removed and diced medium
4 cups vegetable stock
5 sprigs thyme, tied together with the bay leaves (use butcher’s twine)
2 bay leaves, tied together with the thyme sprigs (use butcher’s twine)
1 tablespoon Worcestershire sauce
1 pound Dungeness crab meat
Fresh flat-leaf Italian parsley, for garnish
In a 5.5 quart pot, set over medium heat, add the olive oil and the onions. Cook, stirring occasionally, for 8 to 10 minutes, until the onions are soft, translucent, and lightly caramelized.
Add the fennel and celery. Cook, stirring occasionally, for 6 to 8 minutes, until the celery and fennel begin to soften.
Add the carrots, salt and pepper and cook, stirring occasionally for 6 to 8 minutes until the carrots begin to soften.
Add the garlic and the Old Bay seasoning and cook until fragrant, approximately 1 minute.
Add the corn, lima beans, tomatoes, potatoes, stock, and herb bundle. Simmer for 25 to 30 minutes, stirring occasionally, until the potatoes are just cooked through.
Turn off the heat. Add the Worcestershire sauce and stir to combine.
Add the crab, gently stir to combine and adjust the seasoning with additional salt and pepper.
Remove and discard herb bundle and serve stew in bowls garnished with some hand torn parsley.