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Manhattan Crab Chowder

Source: © EatingWell Magazine
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  40 Minutes
  6 servings, about 1 1/2 cups each
If you like Manhattan clam chowder, you'll love how delicious our version is when made with crab. Take your time to finely dice the vegetables and the soup will cook faster. Make it a meal: All you need is crusty bread or oyster crackers and a tossed salad and you've got dinner.
2 tablespoons  extra-virgin olive oil
1 cup  finely diced onion
1 cup  finely diced cored fennel bulb, plus 2 tablespoons chopped fronds, divided
2 tablespoons  minced garlic
2 teaspoons  Italian seasoning blend
1/8 teaspoon  salt
1/2 teaspoon  freshly ground pepper
1 14-ounce can  reduced-sodium chicken broth or vegetable broth
1 1/2 cups  water
2 cups  precooked diced potatoes (see Tip)
2 cups  canned crushed tomatoes
1 pound  pasteurized crabmeat, drained if necessary

We call for convenient canned crushed tomatoes, but you only need 2 cups; store leftover tomatoes in an airtight container for 1 week in the refrigerator or months in the freezer.

Note: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables.
Manhattan Crab Chowder Recipe at
Heat oil in a large saucepan over medium heat. Add onion, fennel bulb, garlic, Italian seasoning, salt and pepper and cook, stirring often, until the vegetables are just starting to brown, 6 to 8 minutes.

Add broth, water and potatoes; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, 3 to 5 minutes. Stir in tomatoes, crab and fennel fronds. Return to a boil, stirring often; immediately remove from heat.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Seaside Soups: Chowders
Nutrition Facts per Serving
Yield:   6 servings, about 1 1/2 cups each
Calories: 211
Fat. Total: 5g
Protein: 18g
Carbohydrates, Total: 21g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 88mg
Sodium: 647mg
% Cal. from Fat: 21%
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: James, MA Reviewed: 03/07/2012
A complete waste of expensive crab meat
Very possibly the worst recipe has ever posted. Does anyone actually check these recipes before they're posted?
18 people gave this Cheers. Click here to Cheer this review. Report Violation
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