Creamy White Crab Chili
This White Crab Chili is for the seafood lover who is looking for a unique twist on the classic cream of crab soup.
Servings 12
Calories 547kcal
Ingredients
- 1 lb Crabmeat
- 1 can Cannellini Beans
- 1 can Pinto Beans
- 1/3 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
- 1/4 cup Diced Jalapeno 2-3 Peppers
- 2 tbsp Butter
- 2 oz Dry Sherry
- 2 tsp Dry Mustard
- 1 tbsp Worcestershire
- 2 tbsp Chopped Parsley
- 1/2 cup Shredded Cheddar Garnish
- 1/2 cup Scallions Garnish
- 1/2 cup Diced Tomato Garnish
Instructions
- Dice up Bell peppers, jalapenos, onions and tomato. chop parsley and shave corn off the cob. Drain and rinse canned beans
- 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.
- Add Dry mustard and Old Bay to the pot and then stir in half & half and Heavy Cream.
- Continue to simmer until the cream is warm and then stir corn starch together with 1/2 cup of water before whisking into the cream.
- Stir frequently making sure not to burn the bottom of the pot. Once the cream begins to thicken add beans and crabmeat. Continue sturring until it reaches a simmer but do not bring to a boil. Remove from heat and Serve. Garnish with cheddar cheese, scallions, sliced jalapeno and diced tomato.
Notes
Serving size 8 oz.
Recipe will vary depending on specific ingredients
Nutrition
Serving: 8oz | Calories: 547kcal | Carbohydrates: 18g | Protein: 14g | Fat: 48g | Saturated Fat: 30g | Cholesterol: 188mg | Sodium: 517mg | Potassium: 288mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2053IU | Vitamin C: 18mg | Calcium: 168mg | Iron: 2mg