I made this dish on Thursday, August 12 for Andy and me. It was simple and fantastic! It tasted very much like clam chowder. I will most definitely make this one again. I had to make some substitutions from the original recipe because I couldn't find conch or fish stock. Also, we were out of nutmeg, so I had to leave that out. Below is the recipe as I made it.
Cayman Style Crab Chowder Ingredients: -2 T. butter -1/2 leek, finely chopped -1 carrot, finely diced -1 onion, minced -2 potatoes, peeled and diced -5 cloves garlic, minced -1 c. heavy cream -2 c. vegetable stock (fish stock) -2 c. water -1/2 c. dry white wine -1 lb. finely chopped lump crab (or conch or lobster) -1/2 tsp. cornstarch, dissolved in a little cold water -marjoram, cumin -1 bay leaf -salt, pepper(, nutmeg) -(Tabasco)
Directions: 1) Heat butter. Sauté leeks, carrots, onion and garlic or 2-3 minutes, until softened, but not browned. 2) Add wine, cream, water and vegetable stock. Stir. 3) Add potatoes, crab and all seasonings. Stir. 4) Simmer until potatoes are cooked, about 20-30 minutes.