Name: Crab and Shrimp Stew
Total time: 1 h 15 min
Ingredients: 4 tablespoons unsalted butter; ¼ cup all-purpose flour; 1 small onion , chopped fine; 2 celery ribs , sliced thin; 1 small green bell pepper , chopped fine; 1 teaspoon table salt , divided; 2 tablespoons tomato paste; 1 teaspoon smoked paprika; 4 garlic cloves , minced; ¼ teaspoon cayenne pepper; 1 teaspoon Old Bay seasoning; 1 teaspoon dried thyme; 2 bay leaves; 4 cups seafood stock; 1 (14.5-ounce) can diced tomatoes; 8 ounces large shrimp (26 to 30 per pound), peeled and deveined; 8 ounces lump crabmeat , picked over for shells; 2 tablespoons chopped fresh parsley; 1 tablespoon lemon juice , plus lemon wedges for serving; 1 tablespoon Worcestershire sauce; Hot sauce

Crab and Shrimp Stew

By Vallery Lomas

Published on March 3, 2025

Time

1¼ hours

Yield

Serves 4

Ingredients

4 tablespoons unsalted butter ¼ cup all-purpose flour 1 small onion, chopped fine2 celery ribs, sliced thin1 small green bell pepper, chopped fine1 teaspoon table salt, divided2 tablespoons tomato paste 1 teaspoon smoked paprika 4 garlic cloves, minced¼ teaspoon cayenne pepper 1 teaspoon Old Bay seasoning 1 teaspoon dried thyme 2 bay leaves 4 cups seafood stock 1 (14.5-ounce) can diced tomatoes 8 ounces large shrimp (26 to 30 per pound), peeled and deveined8 ounces lump crabmeat, picked over for shells2 tablespoons chopped fresh parsley 1 tablespoon lemon juice, plus lemon wedges for serving1 tablespoon Worcestershire sauce Hot sauce

Before You Begin

Salt amounts vary brand to brand in seafood stock so be sure to season with salt and pepper to taste before serving. Serve over rice or with crusty bread, if desired.

Instructions

Melt 4 tablespoons unsalted butter in Dutch oven over medium heat. Sprinkle ¼ cup all-purpose flour over top, reduce heat to medium-low, and cook, stirring constantly until flour is color of cinnamon, about 10 minutes.

Stir in 1 finely chopped small onion, 2 thinly sliced celery ribs, 1 finely chopped small bell pepper, and ½ teaspoon table salt and increase heat to medium. Cook, stirring often, until vegetables are softened, about 8 minutes.

Stir in 2 tablespoons tomato paste, 1 teaspoon paprika, 4 minced garlic cloves, ¼ teaspoon cayenne pepper, 1 teaspoon dried thyme, 1 teaspoon Old Bay seasoning, and 2 bay leaves. Cook until fragrant, about 2 minutes.

Stir in 4 cups seafood stock, 1 (14.5-ounce) can diced tomatoes, and remaining ½ teaspoon salt. Bring to vigorous simmer, then reduce heat to medium-low and simmer until thickened slightly, about 20 minutes.

Stir in 8 ounces large shrimp and 8 ounces lump crab meat. Increase heat to medium-high and return to brief simmer, then remove from heat and let sit until shrimp are opaque throughout, about 5 minutes.

Remove bay leaves. Stir in 2 tablespoons chopped fresh parsley, 1 tablespoon lemon juice, and 1 tablespoon Worcestershire sauce and season with salt and pepper to taste. Serve with lemon wedges and hot sauce.