White Chili with Crab Meat

This White Chili with Crab Meat brings a unique twist to the traditional white chili by incorporating the rich, sweet flavors of fresh Maryland blue crab.

Perfect for crab lovers, this dish combines the creamy texture of white beans, tender potatoes, and sweet corn with the savory essence of crab stock and seasoned crab meat.

A touch of Old Bay seasoning adds a signature Maryland flair, making it a perfect comfort food that’s both hearty and coastal. Whether served as a main dish or a warming starter, this white chili offers a delicious way to enjoy local seafood.

Why You’ll Love This Recipe:

People will love this White Chili with Crab Meat because it combines the best of both worlds: the creamy, comforting texture of a classic white chili with the sweet, tender meat of fresh Maryland blue crab.

The crab stock enhances the broth with a rich, seafood-infused flavor, while the addition of Old Bay seasoning gives it a distinct local touch that’s beloved in Maryland.

The fresh corn adds a slight sweetness, and the hearty beans and potatoes make the dish filling and satisfying.

It’s a unique and indulgent twist on a familiar favorite, perfect for anyone craving something both comforting and special.

Key Ingredients:

Fresh Maryland blue crab meat

Crab stock for a rich, seafood-infused base

White beans (such as Great Northern beans) for creaminess

Fresh corn kernels for sweetness and texture

Old Bay seasoning for a signature Maryland flavor

Potatoes, typically Yukon Gold or Russet, for heartiness

Garlic, onion, and bell peppers to build flavor

Heavy cream to make the chili rich and velvety

A bit of cumin and salt for seasoning

White Chili with Crab Meat

Ingredients

1 lb crab meat (fresh, preferably Maryland blue crab)

4 cups crab stock (or chicken stock as a substitute)

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1 cup fresh corn kernels (or frozen)

1 can (15 oz) white beans (such as Great Northern or cannellini beans), drained and rinsed

1 teaspoon Old Bay seasoning (or to taste)

1 teaspoon ground cumin

1 teaspoon dried oregano

1 ½ cups heavy cream

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.

Cook the Potatoes: Add the diced potatoes to the pot and cook for 5 minutes, stirring occasionally.

Add the Stock and Seasonings: Pour in the crab stock (or chicken stock), and season with Old Bay, cumin, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10–15 minutes, until the potatoes are tender.

Add the Beans and Corn: Stir in the white beans and fresh corn. Simmer for another 5–10 minutes, until the corn is heated through.

Add the Crab Meat: Gently fold in the fresh crab meat, being careful not to break it up too much. Allow the crab to warm through, about 3–5 minutes.

Finish the Soup: Stir in the heavy cream and adjust seasoning with more salt and pepper if needed. Let the soup simmer for an additional 2–3 minutes to thicken slightly.

Serve: Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve with lime wedges on the side.

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Tips:

You can adjust the thickness of the soup by adding more or less cream, depending on your preference.

If you want a bit of heat, add a diced jalapeño along with the garlic for extra spice.

Notes:

Crab Stock: If you don’t have homemade crab stock, store-bought seafood or fish stock can be used as a substitute. For a stronger crab flavor, simmer crab shells with water to create your own stock.

Corn: Fresh corn will add sweetness and a pleasant crunch. If fresh corn isn’t available, frozen corn works well too.

Old Bay Seasoning: This iconic seasoning brings a true Maryland flavor to the chili, but be sure to adjust the amount according to your preference to avoid overpowering the dish.

Consistency: You can adjust the consistency by adding more or less stock or heavy cream based on how thick or soupy you prefer your chili. For a thicker texture, you can mash some of the beans as they cook.

Serving Suggestions: Garnish with fresh cilantro, lime wedges, and a sprinkle of additional Old Bay seasoning for an extra flavor boost. Serve with cornbread or crusty bread on the side for a perfect meal.

Leftovers: This chili stores well in the fridge for a few days, and the flavors often develop even more after sitting for a day. Reheat gently to avoid overcooking the crab meat.

Nutrition Information:

Serving Size: 1 bowl (1.5 cups)

Frequently Asked Questions:

Can I use other types of crab meat instead of fresh?

Yes, you can use canned or frozen crab meat as a substitute for fresh crab.

Just be sure to drain and chop it before adding it to the soup for the best texture and flavor.

Is this recipe gluten-free?

Yes, this white chili is naturally gluten-free.

Just ensure that any broth or seasonings you use (like Old Bay) are gluten-free as well, as some brands may contain hidden gluten.

Can I make this chili ahead of time?

Absolutely! This chili actually tastes even better the next day as the flavors meld.

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.

Can I use a different type of seafood instead of crab?

While crab is the traditional seafood in this recipe, you can experiment with other seafood like shrimp, scallops, or even lobster.

Adjust the cooking time depending on the seafood you choose.

Can I make this recipe spicier?

Yes, you can increase the spice level by adding more chili peppers, cayenne pepper, or a splash of hot sauce.

Adjust to your desired heat level and taste as you go.

How do I make crab stock for this recipe?

To make crab stock, simmer crab shells, water, onions, garlic, celery, and carrots for about an hour.

Strain the mixture, and you’ll have a flavorful crab stock to use in the chili.

You can also use store-bought crab or seafood stock if you prefer a shortcut.

What can I use instead of fresh corn?

If fresh corn isn’t available, you can use frozen corn or canned corn.

Just make sure to drain and rinse canned corn before adding it to the chili to prevent excess liquid.

How do I make sure the crab meat doesn’t overcook?

Add the crab meat towards the end of the cooking process.

Crab meat only needs a few minutes to heat through and absorb the flavors, so adding it at the last stage ensures it stays tender and doesn’t become rubbery.

Can I make this recipe in a slow cooker?

Yes, you can adapt this recipe for the slow cooker.

Sauté the vegetables and seasonings first, then add them to the slow cooker with the crab stock, corn, and beans.

Cook on low for 4-6 hours, and add the crab meat in the last 30 minutes of cooking.

Can I use a different type of bean instead of white beans?

While white beans are traditional for white chili, you can use other beans like navy beans, great northern beans, or even cannellini beans.

The texture will remain similar, but you can experiment with different varieties based on your preference.