Ingredients
-
45
-
4
-
2
-
4
-
1/2
-
1
-
16
-
1
-
3
-
4
-
-
-
-
-
Directions
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
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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. |
