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Mediterranean Blue Crab Stew

Serves 4-6


  • 2 teaspoons extra virgin olive oil
  • 1/2 each yellow onion peeled and minced
  • 2 each garlic cloves peeled and minced
  • 1/2 cup celery diced
  • 1/3 cup white wine
  • 1/3 cup lemon juice
  • 2 teaspoons capers
  • 1 each can 14.5oz diced tomatoes
  • 1 cup seafood or vegetable broth
  • 1 3/4 cups yellow potatoes cut into bite-sized cubes
  • 4-6 each Premium Large Male Maryland Crabs top shells removed and cleaned
  • 1 teaspoons dried dill
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • lemon wedges for garnish


  1. Heat oil in a large pot or dutch oven over medium-high heat. Add onion, garlic, and celery and sauté for 3-4 minutes or until veggies begin to soften.
  2. Add wine and lemon juice to the pot, stir to combine, and simmer until the liquid reduces by half.
  3. Add capers, diced tomatoes, broth, potatoes, crabs, dill, and oregano, bring to a simmer.
  4. Once simmering, reduce heat to medium-low, and cook until the potatoes are fork tender, about 20-30 minutes.