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Creamy White Crab Chili

Creamy White Crab Chili with a Chesapeake Bay Twist

Delightful and comforting, this Creamy White Crab Chili blends rich crab flavors with hearty beans for a warming dish perfect for gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 lb Crabmeat Use claw/backfin for flavor.
  • 2 cups Half & Half Can use whole milk or dairy-free alternative.
  • 1 cup Heavy Cream Can be replaced with coconut cream for a non-dairy version.
For the Beans
  • 1 can Cannellini Beans Can substitute with any white bean.
  • 1 can Pinto Beans Kidney beans can be an alternative.
For the Vegetables
  • 1 cup Diced White Onion Yellow onion can serve as a substitute.
  • 1 cup Diced Bell Peppers Any color bell pepper can be used.
  • 1 pepper Diced Jalapeño Adjust quantity based on desired spice level.
  • 1 cup Corn Fresh or frozen is fine.
  • 1 cup Diced Tomato Any fresh tomato works.
For Flavor
  • 1/4 cup Dry Sherry Omit or substitute with white wine.
  • 2 tablespoons Worcestershire Sauce Soy sauce can be an alternative.
  • 1 tablespoon Old Bay Can substitute with seafood seasoning blend.
  • 1 tablespoon Dry Mustard Can replace with Dijon mustard.
For Thickening and Garnishing
  • 2 tablespoons Corn Starch Substitute with flour or arrowroot if necessary.
  • 2 tablespoons Butter Olive oil can be a healthier substitute.
  • 1/4 cup Chopped Parsley Cilantro or chives can work as substitutes.
  • 1 cup Shredded Cheddar Can replace with Monterey Jack or omit for dairy-free.
  • 1/4 cup Scallions Can substitute with chives.

Equipment

  • 8-quart Dutch oven

Method
 

Preparation
  1. Begin by dicing the white onion, bell peppers, and jalapeños into small pieces for even cooking.
  2. In an 8-quart Dutch oven, melt 2 tablespoons of butter over medium-low heat.
  3. Add the diced onion, jalapeños, bell peppers, and corn, sautéing them gently for about 5-7 minutes.
  4. Pour in 1/4 cup of dry sherry and 2 tablespoons of Worcestershire sauce.
  5. Sprinkle in 1 tablespoon of dry mustard and 1 tablespoon of Old Bay seasoning.
  6. Gradually add 2 cups of half & half and 1 cup of heavy cream into the pot, gently heating for 5 minutes.
  7. Combine 2 tablespoons of cornstarch with 1/2 cup of water in a small bowl, whisking until smooth.
  8. Slowly pour this thickening agent into the creamy base while stirring continuously.
  9. Gently fold in 2 cups of drained cannellini beans and 1 cup of crabmeat into the thickened chili.
  10. Remove the pot from heat once everything is warmed through and serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 22gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 200IUVitamin C: 18mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For best results, enjoy with fresh herbs when reheating.

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