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Recipe: White Caribbean Crab Chili (serves 2)

Main Dishes - Chilis, Stews
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WHITE CARIBBEAN CRAB CHILI

1 tbsp plus 1/2 tsp. crab base
3 cups water
1/4 cup butter
1 small yellow onion, diced
1/4 cup flour
1 tbsp dry jerk seasoning blend (unsalted)
2/3 cup heavy (whipping) cream
1 cup black eyed peas (or choice of beans)
7 oz crab meat (fresh or canned)
Fresh ground black pepper to taste
Flour tortillas, cut in wedges
Fresh parsley or dill, chopped (for garnish)

Dissolve Crab Base in 3 cups water to make stock and set aside.

Melt butter in pan over medium heat. Add onions, flour and jerk seasoning to make a roux. Stir constantly 3-4 minutes or until roux is a light golden brown.

Whisk in small amounts of crab stock until no lumps remain. Reduce heat and allow mixture to simmer 20-25 minutes. Do not boil.

Add heavy cream and blackeyed peas or beans; simmer 5-10 minutes more.

Add crab and heat through. Season to taste with pepper and add herbs. Serve hot.

For garnish heat 1/4-inch vegetable oil in frying pan over medium-high heat. Fry tortillas until golden. Drain on paper towels; sprinkle with salt or jerk seasoning.

Makes 2 servings
Source: Allserv, soupbase.com
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