Gullah recipes - crab recipes
I love seafood recipes, and I make several wonderful crab recipes, Lowcountry recipes, and Gullah recipes. Gullah foods and recipes are extremely popular on the coasts of Georgia and South Carolina, where descendants of the original Gullah slaves still reside. This cuisine overlaps with Lowcountry recipes. Because this area is blessed with a rich variety of fresh seafood from the Atlantic Ocean and its tidal creeks and rivers, seafood is a common ingredient in many Gullah recipes. This might be shrimp, crab, turtle, clams, oysters, or finned fish. When it comes to cooking crabs, Gullah recipes can work magic with blue crabs. There are few dishes more satisfying on a cold winter night than a big bowl of Gullah or Lowcountry crab stew. Its creamy goodness is more than just your average soup - it's hearty enough for a stand-on-its own meal. Most recipes for soup aren't very filling, but this one is more of a stew, so it's very satisfying. Serve with crackers, and you have a meal that covers all four major food groups. This delicious stew will warm you up in a matter of minutes!
Refrigerated crabmeat is great in recipes for soup, but fresh crabmeat that you pick yourself is even better! Blue crabs are pretty easy to catch, and they're free. I don't have to tell you how expensive crab meat can be. Crabbing is lots of fun, too, and even kids can do it!
Holle's Gullah Crab Stew
What you'll need:
6 strips bacon, chopped
1/2 cup diced onion
1/2 cup diced bell pepper
3 cups milk
1 cup cream
2 cans Campbell's potato soup
1 can refrigerated or fresh-picked crab meat
1/2 stick butter
1 tbs. saffron
1 tbs. minced garlic
salt and pepper to taste
Directions: Fry bacon, onion, and bell pepper in a large Dutch oven over medium heat until bacon is done and vegetables are tender. Pour off all but one tablespoon bacon drippings. Add milk and cream and stir. Add potato soup, stirring until smooth. If mixture is too thick, add more milk. Add crab, butter, saffron, garlic, salt, and pepper. Reduce heat and allow stew to simmer for at least one hour, stirring occasionally. Serve in large bowls and sprinkle parmesan cheese on top.
If you prefer a spicier version, add ground red pepper and/or chopped jalapenos. I always add red pepper to my stew! You might also want to try adding a seafood seasoning mix like Old Bay to your crab recipes. I think the spices are a great compliment to crabmeat.
Read more seafood tips:
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Holle Abee (author) from Georgia on January 16, 2010:
Hi, Deb. I love crab stew, but hubby isn't a big fan. I usually make crab for me, and oyster stew for him. Thanks for reading!
Elder DeBorrah K Ogans on January 15, 2010:
Habee, Yummmy! I know this one is a winner! You are full of wonderful surprises! Luv the idea of "Crab Stew" Thank you for sharing, Blessings~
Holle Abee (author) from Georgia on October 23, 2009:
It's very good, PK! Try it on a cold night.