CREAMY WHITE CRAB CHILI

White Scribbled Underline

FRANK CAMPANELLA'S

Looking for a unique chili that’s sure to please, then you’ve got to try this creamy white crab chili. Take cream of crab to a new level.

Ingredients

– 1 lb Crabmeat – 1 can Cannellini Beans – 1 can Pinto Beans – ⅓ cup Corn Starch – 1 Qt Half & Half – 1 Pint Heavy Cream – 1 tbsp Old Bay – 1 cup Corn – 1 cup Diced White Onion – 1 cup Diced Bell Peppers – ¼ cup Diced Jalapeno 2-3     Peppers – 2 tbsp Butter – 2 oz Dry Sherry – 2 tsp Dry Mustard – 1 tbsp Worcestershire – 2 tbsp Chopped Parsley – ½ cup Shredded Cheddar  – ½ cup Scallions – ½ cup Diced Tomato

Step 1

Dice up Bell peppers, jalapenos, onions and tomato. Chop parsley and shave corn off the cob. Drain and rinse canned beans.

Step 2

In a 8 Qt. Dutch oven saute onions, jalapeno, bell peppers and cor with butter over medium low heat until veggies begin to soften. Deglaze with Dry sherry and Worcestershire.

Step 3

Add Dry mustard and Old Bay to the pot and then stir in half & half and Heavy Cream.

Step 4

Continue to simmer until the cream is warm and then stir corn starch together with ½ cup of water before whisking into the cream.

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