Decadent Crab Chowder

I really wanted to write something special for our 100th post on I Don't Cook, But My Boyfriend Does!

I wanted it to be extraordinary, unique and brimming with mouth-watering photographs, and everyone would rave and talk about the recipe for years to come........

Since I am not the one actually doing the cooking, I emphasized to my boyfriend husband that this post has to be special, he suggested crab, one of my favorite ingredients!

He is awesome. He knew exactly how to prepare that cute little red crustacean (I couldn't even touch it to take its picture), and turn it into a delectable and decadent chowder. The end result is a very rich but smooth, herbal and creamy base, with the perfect amount of buttery, decadent crab meat, like heaven. The heat level can be adjusted according to your taste, but I suggest you keep it low and enjoy the flavor of the crab meat.

We weren't sure what to call this dish, is it a crab bisque, or chowder? According to my new favorite reference book, The New Food Lover's Companion, it could be either. Since a bisque is traditionally pureed, and ours is all chunky, we decided to call it chowder.

So, here it is, our 100th post. Thank you for all your support and for your comments, we really appreciate them all! We have some great ideas for future posts and we look forward to sharing much more, enjoy!

Decadent Crab Chowder (printable version)

Ingredients: (for 2 large servings)

1/2 lb Dungeness crab meat (or the meat of 1 whole crab)

2 tbsp minced shallot

2 tbsp butter

1 tbsp flour

2 cups fish stock

1 cup half-and-half

1 tsp thyme

1 tsp cayenne pepper

1 tsp red pepper flakes

Chopped parsley (for garnish)

Salt and pepper

Grated Parmesan cheese

Preparation:

Clean and remove the meat from the dungeness crab. Set aside. The best meat is in the legs and claws. It takes patience, but it's worth it!

Place a large heavy bottomed pot over medium heat. Add butter and shallots, stirring frequently until the shallots are softened for about three minutes.

Add the flour and gradually add the fish stock and lemon, simmer while stirring for about three minutes. Add the cayenne, red pepper flakes, parsley and thyme.

Turn down heat to maintain a gentle simmer, and cook for fifteen minutes, allowing the flavors to develop. Reduce the heat to low, and add in the cream, salt and pepper, stir well.

Slowly add in the crab meat leaving the pieces intact as much as possible, cook for about five minutes, or just until the cream and crab are warmed through. Turn off the heat and serve immediately.

Garnish with freshly grated Parmesan cheese and fresh chopped parsley.