Description
A hearty, family-friendly crab stew featuring a rich saffron tomato broth, perfect for a comforting and flavorful dinner on chilly evenings or busy weeknights.
Ingredients
- 2 Tbsp olive oil, for sautéing aromatics
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 0.5 tsp genuine saffron threads
- 28 oz can crushed tomatoes
- 4 cups vegetable or fish broth
- 1 lb lump or claw crab meat, picked over for shells
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sauté Aromatics: Heat 2 Tbsp olive oil in a large 6-quart Dutch oven over medium heat. Add chopped onion and cook, stirring occasionally, until softened and translucent (5-7 minutes). Stir in minced garlic for 1 minute until fragrant, taking care not to burn it.
- Bloom Saffron: Add 0.5 tsp saffron threads directly to the pot with the cooked aromatics. Stir them in for 30 seconds; they will darken slightly and release an earthy aroma.
- Build Broth: Pour in 28 oz crushed tomatoes and 4 cups broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let the saffron tomato broth flavors meld for at least 20 minutes (up to 30 minutes) to deepen the flavor and color.
- Add Crab Meat: Gently fold in 1 lb picked-over crab meat. Continue to simmer the stew just until the crab is heated through, which usually takes about 5 minutes. The crab should look opaque and tender; overcooking makes it tough.
- Season and Serve: Season the crab stew with salt and freshly ground black pepper to your taste. Ladle the hearty stew into bowls, garnish with fresh chopped parsley if desired, and serve warm for a comforting family dinner.
Notes
To thicken broth, simmer uncovered for an additional 10-15 minutes; to thin, add a splash more broth or water, 0.25 cup (60ml) at a time. Avoid tough crab by adding it at the very end and heating gently for only a few minutes until warmed through and opaque. For convenience, use pre-minced garlic, frozen chopped onions, or fire-roasted canned tomatoes. Always ensure crab meat smells fresh and store saffron in a cool, dark place.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: General
Nutrition
- Serving Size: 1.5 cups (380 g)
- Calories: 350 calories
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 110 mg