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Oregon Dungeness Crab Chowder



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3 Dungeness crabs, live or cooked (about 1 1/2 lb.)
1/4 cup olive oil
1 cup smoked bacon, cut into 1/2" diced
1 cup leek (white and light green part only); sliced into rounds and washed
1 cup peeled and diced onion
1 cup peeled and diced carrots
2 sprigs fresh thyme
1/4 tsp. cumin seeds
1/4 tsp. coriander seeds
1/4 tsp. cayenne
1/4 tsp. ground black pepper
2 cups white wine
2 cups heavy cream
1 tsp. kosher salt
1 1/2 cups diced red potatoes, diced into 1/2" cubes
2 tbsp. chopped parsley


  1. 1
    Cut the crab into quarters. Pick meat out, chill & reserve. (If the crabs are live: Cook in boiling salted water for 8 minutes or until orange in color. Drain, chill and prepare as listed above.) Break up the shells.
  2. 2
    Heat the olive oil over moderate heat in a soup pot. Add bacon and cook, stirring occasionally until brown. Add leeks & cook until wilted, about 2 minutes. Remove leeks and smoked bacon and reserve.
  3. 3
    Raise the heat to high, add the crab shells and cook stirring occasionally for 7 to 10 minutes. Add onion, carrots, thyme, cumin, coriander, cayenne and black pepper to the pan. Lower the heat to medium and cook for 10 minutes, until vegetables are softened but not browned.
  4. 4
    Pour the white wine into the pot and cook over medium heat until reduced by half. Lower the heat & simmer for 50 minutes. Strain in a colander, pressing the solids to extract the maximum amount of liquid. Season to taste with salt & pepper.
  5. 5
    Return the chowder base to the pot & add the potatoes, reserved leeks & bacon. Add cream & simmer gently until the potatoes are cooked (7 to 10 minutes). Add reserved crab meat. Sprinkle with parsley & serve.


Created by: Vitaly Paley, Paley's Place

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cuisines North & South American, Other North American
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