Becky's Crab Chowder

Becky Merritt


I live on the Gulf of Mexico and my family and I enjoy the bounty of fresh seafood. We fish for grouper, snapper, fLounder, crabs and scallops, well just about everything that comes from the sea with a tail or a shell.

I'm always trying to tweek a recipe or make up my own. It is that time of the year for comfort food and this chowder is one of them. Serve with hot crusty french bread and ENJOY!


★★★★★ 1 vote

45 Min
40 Min


  • 1
    onion, chopped
  • 4
    cloves garlic, minced
  • 2
    celery stalks, chopped
  • 2
    carrots, diced
  • 2TBSP.
  • 1
    cup water
  • 1
    cup, dry white wine
  • 1
    8 oz. bottle clam juice
  • 5
    new potatoes, diced
  • 3
    14.5 oz. cans diced tomatoes
  • 1
    6 oz. can tomato paste
  • 1 TBSP.
    old bay seasoning
  • 1 lb.
    fresh crabmeat, picked cleaned from shells

How to Make Becky's Crab Chowder


  1. Sauté’ first 4 ingredients in oil in a Dutch oven until tender. Add water and next 3 ingredients; bring to a boil. Cover, reduce heat and simmer, stirring occasionally, 30 mins. Drain and flake crabmeat, removing any bits of shell. Stir into chowder. Simmer 5 more minutes to heat crabmeat Serve with hot crusty bread!

Printable Recipe Card

About Becky's Crab Chowder

Course/Dish: Chowders
Other Tags: Quick & Easy Healthy
Hashtags: #Seafood #crab #chowder

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