Creamy White Crab Chili

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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.

- Crabmeat - Cannellini Beans - Pinto Beans - Corn Starch - Half & Half - Heavy Cream - Old Bay - Corn - Diced White Onion - Diced Bell Peppers - Diced Jalapeno - Butter

Ingredients

Step 1

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

Step 2

Drain and rinse canned beans in a 8 Qt. Dutch oven sauté onions, jalapeno, bell peppers and corn with butter over medium low heat until veggies begin to soften.

Step 3

Deglaze with Dry sherry and Worcestershire. 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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