Crab Cake Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add onions, celery, and garlic, and cook until softened.
• STEP 2.Add flour and cook for a minute, stirring constantly. Gradually whisk in chicken broth and milk.
• STEP 3.Bring the mixture to a boil, then reduce heat and simmer for 10 minutes. Stir in the corn, potatoes, and Old Bay seasoning.
• STEP 4.In a separate bowl, combine crab meat, breadcrumbs, mayonnaise, mustard, parsley, and egg. Form the mixture into small crab cakes.
• STEP 5.Heat oil in a skillet over medium heat. Cook the crab cakes until golden brown on both sides.
• STEP 6.Add the crab cakes to the chowder and simmer for an additional 5 minutes. Season with salt and pepper to taste.
• STEP 7.Serve the Crab Cake Chowder hot, garnished with fresh parsley. Enjoy!

Cooking Tips

• Make sure to use lump crab meat for the best texture and flavor.
• If you prefer a thicker chowder, you can add more flour to the broth.
• Feel free to adjust the amount of Old Bay seasoning to suit your taste.
• You can make the crab cakes ahead of time and refrigerate them until ready to use.
• Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Crab Cake Chowder hot as a main course or as a starter.
• Garnish with fresh parsley for added freshness and flavor.
• Pair it with crusty bread or oyster crackers for a complete meal.
• Reheat leftovers in a pot over low heat, stirring occasionally to prevent scorching.