This Nordic-inspired Crab Stew is a rich and flavorful dish, made with a homemade seafood stock that provides depth and sweetness. Featuring crab, shrimp, and white fish, the stew is well-balanced with tender potatoes and a light creaminess. Perfect for colder weather, it’s a comforting and warming dish that’s sure to impress.
Full Recipe:
Ingredients
For the Broth:
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8 oz crab legs (pre-cooked and thawed)
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1 small onion (finely chopped, peels saved for stock)
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1 small carrot (finely chopped, peels saved for stock)
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4 cloves garlic (minced, peels saved for stock)
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1 small fennel bulb (finely chopped, fronds and tougher bits saved for stock)
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1/2 cup dill (finely chopped, with some stems reserved for stock)
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1/8 tsp whole black peppercorns
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1 bay leaf
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1 cup clam juice
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2 cups water
For the Stew:
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3 tbsp extra-virgin olive oil
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Salt and black pepper (to taste)
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1/2 cup dry white wine (such as chardonnay or sauvignon blanc)
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8 oz waxy potatoes (peeled and cut into ½-inch cubes)
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2/3 lb raw seafood (such as shrimp or white fish, cut into 1-inch chunks)
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1 large egg yolk (room temperature)
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1/4 cup heavy cream (room temperature)
For Serving:
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Warm crusty bread
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Extra-virgin olive oil
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Optional: creme fraiche, Greek yogurt, or skyr
Directions
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Make the Stock:
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Crack open the crab legs, remove the meat, and set it aside for later use. Tear or crack the crab shells and place them into a pot. Add the onion peels, carrot peels, garlic peels, fennel fronds, dill stems, bay leaf, peppercorns, clam juice, and water.
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Bring to a boil, skim off any scum, and simmer for 20 minutes until the liquid becomes deep golden-brown.
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Strain the stock through a fine mesh sieve, discarding the solids, and set the liquid aside. You should have about 2 cups of stock.
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Cook the Stew:
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In the same pot, heat olive oil and sauté the onion, carrot, garlic, and fennel until soft and golden (about 11-13 minutes). Season with salt and pepper.
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Add the white wine, bring to a boil, and reduce by half to concentrate the flavor.
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Add the homemade stock and potatoes. Bring to a boil, reduce heat, and simmer until the potatoes are tender but still firm (about 10 minutes).
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Prepare the Cream-Egg Mixture:
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In a small bowl, whisk the egg yolk and heavy cream until smooth. Set aside.
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Finish the Stew:
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Reduce heat to a gentle simmer. Add the crab meat and seafood (fish and shrimp). Cook until the seafood is just done (about 2 minutes).
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Turn off the heat and gently stir in the cream-egg mixture and most of the dill until well combined.
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Adjust seasoning with salt and pepper.
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Serve:
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Divide the stew among bowls, drizzle with olive oil, and garnish with extra dill. Serve immediately with warm crusty bread and optional creme fraiche, Greek yogurt, or skyr.
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Nutrients
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Calories: 569 kcal
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Carbohydrates: 42g
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Protein: 28g
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Fat: 29g
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Saturated Fat: 10g
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Cholesterol: 137mg
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Sodium: 630mg
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Potassium: 1418mg
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Fiber: 6g
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Sugar: 13g
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Vitamin A: 4059 IU
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Vitamin C: 41mg
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Calcium: 147mg
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Iron: 3mg