Lemony Alaska Crab Chowder
A bright, modern take on chowder that celebrates the delicate sweetness of Alaska Bairdi crab. A lighter base of milk and stock keeps it fresh, while tender potatoes and your choice of fennel or celery add gentle depth. Finished with a lift of lemon and fresh herbs, this chowder is equally at home as a cozy weeknight dinner or an elegant first course for a holiday meal.
Lemony Alaska Crab Chowder
Servings: 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 1½ to 2 pounds cooked Alaska Bairdi (snow) crab, in shell or pre-picked
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 small fennel bulb or 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 2 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 3 cups seafood stock or fish broth (or chicken stock)
- 1 cup milk
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- Zest and juice of 1 lemon
- 2 tablespoons chopped fresh dill or parsley
Instructions:
- Shell the Crab:
If using whole cooked crab, remove legs and claws, cut shells with kitchen shears, and extract the meat in large pieces. Reserve any juices for the broth. Keep meat refrigerated until the end. (Thaw frozen crab overnight in the fridge before shelling.) - Make the Chowder Base:
In a large pot, melt butter and olive oil over medium heat. Add onion and fennel (or celery) and sauté 5–7 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant. - Cook the Potatoes:
Add potatoes and pour in the seafood stock. Bring to a gentle boil, then reduce to a simmer. Cook 12–15 minutes, until potatoes are fork-tender. - Finish with Milk:
Reduce heat to medium-low. Stir in the milk and season with salt and pepper. Warm gently — avoid boiling to preserve dairy’s smoothness. - Add Crab and Lemon:
Fold in crab meat and any reserved juices. Warm for 2–3 minutes without simmering. Stir in lemon zest, juice, and fresh dill or parsley. Taste and adjust seasoning before serving.
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