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Top-down view of pale orange crab stew with large chunks of crab meat and green herbs

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Crab Stew with Old Bay Browned Butter

Recipe by Ailene

This rich, restaurant-quality crab stew features tender chunks of sweet claw meat in a velvety, pale-orange broth, finished with a nutty swirl of Old Bay browned butter. By swapping out heavy cream for evaporated milk and building a quick roux, you get a luxurious, full-bodied soup that cooks in just one pot and sits lightly on the palate.

  • Total Time45 minutes
  • Yield6 cups (serves 4) 1x

Ingredients

Scale

Browned Butter Topping

  • 3 tablespoons (42g) unsalted butter
  • ½ teaspoon (1g) Old Bay seasoning

Crab Stew

  • 2 tablespoons (28g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 2 medium ribs (100g) celery, finely diced
  • ½ medium (75g) red bell pepper, finely diced
  • 2 large cloves garlic, minced
  • 1 tablespoon (15g) tomato paste
  • 3 tablespoons (22g) all-purpose flour
  • 3 cups (710ml) low-sodium seafood stock or fish broth
  • 1 can (12 oz / 355ml) evaporated milk
  • 1 pound (454g) lump or claw crab meat, picked over for shells
  • ¼ cup (8g) finely chopped fresh chives, divided

Instructions

  1. Brown the topping butter: Melt 3 tablespoons of butter in a 4-quart soup pot or Dutch oven over medium heat. Swirl the pot occasionally as the butter foams and crackles. Once the crackling subsides and golden-brown solids form at the bottom—about 3 to 4 minutes—immediately remove from the heat and stir in the Old Bay seasoning. Transfer the browned butter to a small bowl to stop the cooking and set aside.
  2. Sauté the aromatics: Return the same pot to the stove and melt the remaining 2 tablespoons of butter over medium-low heat. Add the diced onion, celery, and red bell pepper. Cook, stirring occasionally, until the vegetables are very soft and translucent, about 10 to 12 minutes. Stir in the minced garlic and cook just until aromatic, about 45 seconds.
  3. Build the roux: Add the tomato paste and flour to the softened vegetables. Stir continuously with a wooden spoon for 2 full minutes. The mixture will look thick and brick-red; this step cooks out the raw flour taste and sweetens the tomato paste.
  4. Simmer the broth: Whisking constantly, slowly pour in the seafood stock about a half-cup at a time to prevent lumps from forming. Pour in the evaporated milk. Increase the heat to medium-high just until the liquid begins to steam, then immediately lower the heat to maintain a gentle simmer. Cook uncovered, stirring occasionally, until the broth thickens slightly and coats the back of a spoon, about 8 to 10 minutes.
  5. Warm the crab: Reduce the heat to low. Gently add the crab meat to the pot, folding it in with a rubber spatula so the large chunks stay intact. Cook just until the crab is heated through to an internal temperature of 165°F (74°C), about 3 to 4 minutes. Do not let the soup boil, as aggressive bubbles can break up the delicate crab meat.
  6. Garnish and serve: Remove the pot from the heat and gently fold in half of the fresh chives. Ladle the stew into warm bowls, drizzle each portion with the Old Bay browned butter, and scatter the remaining chives over the top.

Notes

  • Why it works: Using evaporated milk instead of standard heavy cream provides the exact same body and richness to the broth without feeling heavy or leaving a greasy film on the palate, allowing the natural sweetness of the crab to shine through.
  • Check for shells: Even commercially packaged “picked” crab meat frequently hides small pieces of cartilage or shell. Spread the crab out on a baking sheet and gently pat it with your fingers before adding it to the pot to catch any stray shells without crushing the meat.
  • Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat just until warmed through; boiling will overcook the crab meat and can cause the dairy to separate.

Nutrition (per serving — estimates)

Calories: 375 | Total Carbs: 21g (Fiber: 2g, Sugar: 11g) | Fat: 20g (Saturated: 12g) | Protein: 27g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup & Stew
  • Method: Stovetop
  • Cuisine: American Coastal

Nutrition

  • Serving Size: 1½ cups
  • Calories: 375
  • Sugar: 11g
  • Fat: 20g
  • Saturated Fat: 12g
  • Carbohydrates: 21g
  • Fiber: 2g
  • Protein: 27g

Find it online: https://foodtrackergirl.com/2026/08/01/one-pot-crab-stew-with-old-bay-browned-butter/