So it's January and you still have some crabs in the freezer. They're too old to enjoy steamed... what do you do? You could make crab cakes... again. Or...
You could make Jane's Crab Chowder!
Jane's Crab Chowder
- Two slightly freezer burned Dungeness crabs, still frozen.
- Two cups water
- Three tbsp olive oil
- One medium onion, chopped
- One cup finely chopped celery
- 1/4 cup finely chopped red Bell pepper
- One cup dry white cooking wine
- Two tbsp tomato paste
- Two cups whipping cream
- Salt and pepper to taste
In another medium pot, heat the oil over low heat. Add the onion, celery and Bell pepper and cook, covered, stirring often until very soft and translucent - but not browned; maybe 15 minutes. Really, you're steaming these veggies.
Add the wine and tomato paste to the vegetables and cook over medium heat, uncovered, until the wine has been reduced by half, about 10 minutes. Add the whipping cream, the crab meat, and the retained crab boil stock and simmer uncovered over low heat 15 minutes or so to smooth out the flavors and thicken it up a bit.
If you like, the chowder can be served with a dollop of sour cream in the middle of each bowl.