Spring Crab Stew

• Course Appetizer, Dinner
• Cuisine American, Spring

Prep time

Cook time

Servings

Ingredients

• 1 can Crown Prince Natural Lump White Crab Meat, drained and rinsed
• 1 tsp olive oil
• 2 green onions sliced
• 1 Red Bell Pepper diced
• 1 carrot diced
• 1 rib celery diced
• 1 medium potato diced
• 1/2 tsp Old Bay® Seasoning
• 1/2 tsp Salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 2 cups plus 1 tablespoon 2% low fat milk
• 1/2 cup Water
• 1 15 oz can corn kernels (fresh or frozen may be used)
• 1 tsp Cornstarch

Instructions

1. Heat oil in a stockpot over medium-high heat. Add the onions, bell pepper, carrot and celery. Cook, stirring for 5 minutes. Add the potato, Old Bay® Seasoning, salt, pepper and thyme. Cook for 2 minutes. Stir in 2 cups of milk and 1/2 cup water.
2. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer for 12-14 minutes, or until vegetables are tender. Add crab meat and corn. In a small bowl, combine the remaining milk and the cornstarch. Stir into the stew and cook for 3 minutes, or until slightly thickened. Serves 4.