Crown Prince

Spring Crab Stew

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Spring Crab Stew

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  • 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


  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.
Spring Crab Stew
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