Crab Chowder with Sherry Recipe
Flavors of the Cayman Islands
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Chef's Note

An original idea from Chef Ottmar of Ottmar's restaurant on Grand Cayman Island

You can add the sherry to the chowder just before serving it, or serve a little glass of sherry with the soup so each guest can add his own.

Ingredients for 4 servings
- 115 g (4 oz.) Crabmeat
- White part of 1 Leek, finely chopped
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 2 ripe tomatoes, peeled, seeded and diced
- 2 tbsp. butter
- 1 liter (4 cups) fish stock or Clam juice
- 4 basil leaves
- 1 tsp. thyme
- 60 ml (1/4 cup) dry sherry
- Salt and pepper
  1. Melt the butter in a large saucepan; add the leek, onion and celery; sauté over medium heat for 3 minutes;
  2. add the tomatoes and continue cooking 3 minutes longer;
  3. add the fish stock or clam juice; add the crab, basil and thyme; let simmer, covered, for 10 minutes;
  4. season with salt and pepper;
  5. ladle into individual serving bowls and pour in a little dry sherry just at the moment of serving.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up