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The Ospidillo Cafe Crab Chowder Recipe

The Ospidillo Cafe Crab Chowder
Servings: 10

But it's NOT crab -- it's imitation crabmeat so it's CHEAP... and delicious! I created this one because I really like the cream chowders that I've savored in New England. We have trouble obtaining good seafood where I live here in southern Ohio, so I decided to make due with what I COULD get. One thing that's always cheap and available around here is frozen imitation crabmeat. So I gave this a lot of thought, did some preliminary experimentation, and this dish was the ultimate result. I'm very happy with this recipe and I find it quite similar in flavor to a rich clam chowder. The idea of using local fresh and common vegetables worked out well for boosting the flavor too. While the veggies enhance the dish, make no mistake about it, this recipe definitely conveys the full ambiance of a seafood chowder. Cooking and prep times are approximate. I hope you enjoy it as much as I do. big pat.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make The Ospidillo Cafe Crab Chowder. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making The Ospidillo Cafe Crab Chowder in your home. Then, follow these steps below to serve The Ospidillo Cafe Crab Chowder for your family or friends.


  • 45 cabbage

  • 4 carrots

  • 2 yukon gold potatoes

  • 4 fresh parsley

  • 1/2 yellow zucchini

  • 1 half-and-half

  • 16 onions

  • 1 salted butter

  • 3 all-purpose flour

  • 4 kosher salt

  • 1/4 dried oregano

  • 1 seasoning salt

  • 1/2 white pepper

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make The Ospidillo Cafe Crab Chowder in your home by yourself.

Directions: How to Make The Ospidillo Cafe Crab Chowder

  1. Melt the butter in a small sauté pan. Add the onions, stirring constantly over medium heat for 1 minute. Then whisk in the flour and continue stirring until onions begin to brown slightly and remove from heat. Set this roux aside.

  2. In a cooking pot over medium heat, pour in the chicken stock and add the potatoes. Boil, covered, until tender.

  3. When the potatoes are tender, mash them in the stock a bit and then add in the cabbage, carrots, parsley, kosher salt, oregano, the jalapeño slice, and seasoned salt. Bring it to a medium boil, covered and cook until carrots are just tender., After carrots are tender, add in the butter roux and stir, (The broth will thicken, then add the zucchini, cover, and allow it to cook at a low boil for 3 minutes.

  4. Next, add the crabmeat, the half and half, and the white pepper. Reduce heat to low, cover and allow it to come to a low boil. Once it begins to boil again, remove the cover and let it simmer for about 5 minutes, stirring frequently so it doesn't scorch on the bottom.

  5. Serve hot.

So that brings us to the end of this special The Ospidillo Cafe Crab Chowder recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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