THE OSPIDILLO CAFE CRAB CHOWDER
But it's NOT crab -- it's imitation crabmeat so it's CHEAP... and delicious! I created this one because I really like the cream chowders that I've savored in New England. We have trouble obtaining good seafood where I live here in southern Ohio, so I decided to make due with what I COULD get. One thing that's always cheap and available around here is frozen imitation crabmeat. So I gave this a lot of thought, did some preliminary experimentation, and this dish was the ultimate result. I'm very happy with this recipe and I find it quite similar in flavor to a rich clam chowder. The idea of using local fresh and common vegetables worked out well for boosting the flavor too. While the veggies enhance the dish, make no mistake about it, this recipe definitely conveys the full ambiance of a seafood chowder. Cooking and prep times are approximate. I hope you enjoy it as much as I do. big pat.
Provided by Bone Man
Categories Chowders
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Melt the butter in a small sauté pan. Add the onions, stirring constantly over medium heat for 1 minute. Then whisk in the flour and continue stirring until onions begin to brown slightly and remove from heat. Set this roux aside.
- In a cooking pot over medium heat, pour in the chicken stock and add the potatoes. Boil, covered, until tender.
- When the potatoes are tender, mash them in the stock a bit and then add in the cabbage, carrots, parsley, kosher salt, oregano, the jalapeño slice, and seasoned salt. Bring it to a medium boil, covered and cook until carrots are just tender.
- After carrots are tender, add in the butter roux and stir, (The broth will thicken), then add the zucchini, cover, and allow it to cook at a low boil for 3 minutes.
- Next, add the crabmeat, the half and half, and the white pepper. Reduce heat to low, cover and allow it to come to a low boil. Once it begins to boil again, remove the cover and let it simmer for about 5 minutes, stirring frequently so it doesn't scorch on the bottom.
- Serve hot.
Nutrition Facts : Calories 266.4, Fat 12.5, SaturatedFat 7, Cholesterol 43, Sodium 721.5, Carbohydrate 27.2, Fiber 2.3, Sugar 4.5, Protein 12.2
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Faloo
[email protected]This chowder is amazing! The flavors are perfect and the crab is cooked to perfection. I will definitely be making this again.
Peu Nag
[email protected]I love this crab chowder! It's so easy to make and it's always delicious. I've made it several times now and it's always a hit with my family and friends.
Iris Ashar
[email protected]This chowder is really good. I made it for my family last night and they all loved it. The broth is rich and flavorful and the crab is cooked perfectly. I will definitely be making this again.
Nisar Ghumman
[email protected]I've made this chowder several times now and it's always a winner. It's so easy to make and it's always delicious. I love that I can use frozen crab meat, which makes it a great option for a quick and easy meal.
Arman Galaxy
[email protected]This is the best crab chowder I've ever had. The flavors are so well-balanced and the texture is perfect. I highly recommend this recipe.
AbdulSamad Samadwahid
[email protected]I made this chowder for a party last weekend and it was a huge hit! Everyone loved it. I especially liked the addition of the corn and red pepper. It gave the chowder a nice sweetness and crunch.
Esther Peter
[email protected]This crab chowder is amazing! I followed the recipe exactly and it turned out perfect. The broth is so flavorful and the crab is cooked to perfection. I will definitely be making this again.