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Creamy Crab Chowder Recipe from Ospidillo Cafe

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Ingredients

Adjust Servings:
45 ounces chicken stock, canned
4 cups cabbage, chopped
2 medium carrots, peeled and sliced on a bias
4 small yukon gold potatoes, peeled and quartered
1/2 cup fresh parsley, chopped
1 small yellow zucchini, sliced thin
16 ounces imitation crabmeat, chopped
1 pint half-and-half
3 tablespoons onions, diced
4 tablespoons salted butter
1/4 cup all-purpose flour
1 teaspoon fresh jalapeno pepper (1 small slice)
1/2 teaspoon kosher salt
1 teaspoon dried oregano
1/2 teaspoon seasoning salt

Nutritional information

266.4
Calories
112 g
Calories From Fat
12.5 g
Total Fat
7 g
Saturated Fat
43 mg
Cholesterol
721.5 mg
Sodium
27.2 g
Carbs
2.3 g
Dietary Fiber
4.5 g
Sugars
12.2 g
Protein
337g
Serving Size

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Creamy Crab Chowder Recipe from Ospidillo Cafe

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    I would have given a five star but let me tell you why I did not sorry but real crab meat canned is cheaper then imitation crab it is 2.50 range a can and also would like to add way healthier I substituted imitation for the real deal and yes it was magnificent!!! Great recipe other wise

    • 65 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    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 , I would have given a five star but let me tell you why I did not sorry but real crab meat canned is cheaper then imitation crab it is 2 50 range a can and also would like to add way healthier I substituted imitation for the real deal and yes it was magnificent!!! Great recipe other wise, This is the best crab chowder recipe! Even both my children love it and their taste buds fall to opposite ends of the spectrum when it comes to food I was told by my teen not to alter anything when I made it a second time because it is perfect just like it is However, I was out of zucchini and subbed some other green veggie, maybe broccoli, that I cannot remember the first time This makes more than our family of 4 can eat at one setting, however the leftovers are just as delicious My husband is not a fan of cabbage, but he claims this is the most delicious cabbage he’s ever had This recipe goes into the mix!


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    Steps

    1
    Done

    Melt the Butter in a Small Saut 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.

    2
    Done

    in a Cooking Pot Over Medium Heat, Pour in the Chicken Stock and Add the Potatoes. Boil, Covered, Until Tender.

    3
    Done

    When the Potatoes Are Tender, Mash Them in the Stock a Bit and Then Add in the Cabbage, Carrots, Parsley, Kosher Salt, Oregano, the Jalapeo Slice, and Seasoned Salt. Bring It to a Medium Boil, Covered and Cook Until Carrots Are Just Tender.

    4
    Done

    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.

    5
    Done

    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.

    6
    Done

    Serve Hot.

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    Liam Adams

    Culinary explorer on a mission to discover and share the flavors of the world.

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