Even if you don’t live by the sea, you can still enjoy the wonderful flavor of crab meat, combined with shallots, white wine, and fish stock. Fresh crab is amazing if you can find it, frozen crab meat is surprisingly tender, though you will want to avoid canned crab.

Recipe from Paleo Leap

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Hearty Crab Stew
Nutrition Info Print Recipe
  • Prep: 30 m
  • Cook: 10 m
  • Total: 40 m
  • Servings:


  • 1 lb crab meat - fresh
  • 2 tbsp parsley finely chopped
  • 4 shallots finely chopped
  • 1 stalk celery chopped
  • 3 tbsp olive oil
  • 1/2 cup white wine
  • 2 cups fish stock
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 2 tsp dried thyme
  • salt
  • pepper


  1. In a small bowl using a fork, break up crab meat and mix with parsley.
  2. In a large saucepan over medium heat, sauté the shallots in the olive oil for about 3 minutes. Add the wine and allow the mixture to simmer for several minutes.
  3. Turn up the heat and stir the tomato paste into the stock. Mix well to ensure that the paste does not clump. Also, add the bay leaves and thyme. Allow the mixture to simmer for about 20 minutes.
  4. Season with salt and pepper.
  5. Place the crab meat in a large bowl. Remove the bay leaves from the sauce and pour over the crab. You may choose to not use all the sauce, depending on how much liquid you would like in your stew.
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