Crab & Prawn Stew

Don't stew if you're feeling crabby, just make some delicious seafood!


This recipe uses precooked potato & squash, so it saves some time. You should be able to do this dish within 40 mins but I’m pretty darn fast. It is a good way of using leftovers.

  • Meat from one crab or 1 small packet of crab
  • 6 spot prawns or a handful of smaller shrimps
  • 1 salmon fillet
  • 1 to 2 litres fish stock
  • 2 cloves garlic
  • ½ small onion chopped
  • 2 stalks celery cut into slices 
  • ¼ cup chopped fennel or dill leaves
  • 1 potato semi-cooked then cubed
  • 1/3 cup cooked acorn squash cut into cubes (optional)
  • ½ cup mixed frozen vegetables
  • ½ cup mushroom soup
  •  2 T. butter
  • ½ cup cream
  • 2 T. grated parmesan cheese
  • 1 cup chaga tea (not necessary but it’s healthy & impresses friends)
  • 2 strips bacon cut into 1-inch pieces
  • ¼ cup white wine (optional)
  • 1 Canola oil or bacon grease
  • Salt, pepper & your fave herbs to taste (I like a bit of subtle heat or smoke to contrast the creaminess ie- a bit of smoked paprika, cayenne or Cajun seasoning)


  1. Get the onions and bacon frying in a preheated skillet in canola oil or grease and add garlic once onions are translucent and bacon is slightly browned.
  2. Microwave a potato ahead of time for 4 minutes to save on cooking time then cube it up.  Make sure to poke a few holes in the spud to avoid any explosions. Add cubed spuds to the fried veggie base.
  3. Cube the cooked squash and add to veggies along with the celery slices. I only used squash because I had leftovers to use up.
  4. Transfer cooked veggies into a soup pot over medium heat and add stock and chaga tea (optional). If you don’t have fish stock, veggie or chicken stock is fine. 
  5. Cube the salmon into rustic chunks, brown slightly in the butter using the previous veggie skillet then add contents of entire skillet to the soup mix.
  6. Add the prawns, crab & frozen veggies near the end last as they don’t take long to cook. 
  7. Finally, add cream and/or mushroom soup to thicken the chowder a bit, then stir in the greenery and the grated parmesan cheese.  
  8. Soup is ready when the prawns and crab have changed colour in 3 -5 mins.
  9. Serve with croutons. I made mine with old Bannock cubed up then fried in bacon grease or butter.

More Recipes from Art