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Crab Stew


  • 2 tablespoons butter
  • 1 small onion, grated
  • 1/4 pound mushrooms, sliced thin
  • 2 ripe tomatoes, skinned and chopped
  • 1 pound crabmeat
  • 1 teaspoon salt
  • Dash of cayenne pepper
  • 1 1/2 cups heavy cream
  • Few sprigs parsley, chopped
  • 1 teaspoon chopped chives
  • 1/4 cup brandy

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  1. Melt butter; stir in grated onion, and cook over moderate heat for 1 or 2 minutes.
  2. Stir in mushroom slices and cook for several minutes.
  3. Add tomatoes and cook for about 5 minutes.
  4. Stir in crabmeat, salt, cayenne pepper and cream. Heat until mixture comes to a boil, but no longer.
  5. Add parsley, chives and brandy.
  6. Serve in soup plates with a heaping tablespoon of cooked rice in the center.

Serves 4 to 6.