Crab Stew

Servings 6 servings


  • 2 tbsp butter
  • 1/2 cup cracker crumbs
  • 2 cups Maine crabmeat
  • 1/2 cup water
  • 1 quart whole milk
  • 1 can evaporated milk
  • Salt and pepper to taste


  • Melt butter slowly in kettle; roll crumbs until very fine and place crumbs and crabmeat in butter, add water and let mixture bubble for one minute to bring out the luscious flavor of the crabmeat. Pour in milk and stir until it is very hot - but do not boil. Add seasonings and evaporated milk. Reheat, but do not boil again.


Vintage Harbor Fish Market recipe, circa 1980.
Keyword vintage recipe
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