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• 3 T. butter

• 2 celery, diced

• 1 green bell pepper, diced

• 1 onion, diced

• 6 cloves garlic, minced

• 2 T. butter

• 2 T. flour

• 3 C. half and half

• 1 C. shellfish stock

• 2 oz. sherry

• ½ # frozen corn

• ½ # potatoes, diced and parboiled

• 1 T. old bay seasoning

• 2 bay leaves

• ½ # crab

• Fennel pollen

• Chives, chopped for garnish


1. In a small pot, combine the diced potatoes and cold water. Boil until fork tender. Drain and set aside.

2. In a dutch oven, melt the butter over medium heat. Add the celery, pepper, and onion for 6-8 minutes. Add the garlic and sweat for 2-3 more minutes. If the vegetables start to pick up color, reduce the heat. Season with salt and pepper.

3. Add the 2 T. butter and melt into the vegetables. Then add the flour and stir in well to prevent lumping. Cook the flour for 2-3 minutes. Do not let it stick to the bottom of the pan.

4. Next add the half and half, stock, sherry, frozen corn, potatoes, old bay and bay leaves. Bring to a nice simmer. Simmer for 15 minutes. Before serving add the crab and let it heat in the hot soup.

5. Serve immediately in a toasted bread bowl (or regular bowl). Garnish with fennel pollen and chopped parsley.