Ingredients
- 2 cups picked stone crab meat we used about 3½ pounds of medium stone crabs
- 1 cup bacon small diced
- 2 cups onion small diced
- 1 cup celery small diced
- 5 tablespoons butter
- 1/3 cup flour
- 2 cups clam broth
- 4 cups chicken stock
- 4 cups Yukon gold potatoes peeled, diced into 1/3-inch pieces
- 2 bay leaves
- 2 tablespoons fresh dill chopped fine
- 2 tablespoons chives sliced thin
- 1 teaspoon fresh thyme chopped fine
- 2 cups heavy cream warmed through with stone crab shells strained
- 1/4 cup Italian parsley chopped fine
- Kosher salt
- Fresh ground black pepper
Instructions
- Cook the bacon in a large pot until golden.
- Remove the bacon and drain on paper towels.
- Remove all but 1 tablespoon of the bacon fat. If you need a little more fat, add a drizzle of olive oil and the butter.
- Add the onion and celery and cook until soft, 3-4 minutes.
- Add the flour, stirring for about 2 minutes.
- Add the clam broth, chicken stock, potatoes, bay leaves.
- Season with salt and pepper. Cook for 20-30 minutes, until the potatoes are tender.
- Stir in the herbs, crabmeat and heavy cream.
- Taste for seasoning before serving.