White Carribean Crab Chili

By KennyB07

Ingredients

• 3/4 cup butter
• 1/4 cup flour
• 3 cups water
• 2/3 cup heavy cream
• 7 oz fresh or canned crabmeat
• flour tortillas cut into wedges
• 1 small yellow onion diced
• 1 Tbs dry jerk seasoning blend (unsalted)
• 1 Tbs Minors Crab Base
• 1 tsp Minors Crab Base
• 1 cup blackeyed peas(or other beans)
• black pepper

Preparation

Step 1

1. Disolve crab base in water to make stock and set aside.

2. Melt butter in pan over medium heat.

3. Add onions, flour, and Jerk Seasoning to make roux.

4. Stirring constantly 3-4 minutes or more until roux is light golden brown.

5. Whisk in small amounts of crab stock, stirring constantly until no lumps remain.

6. Reduce heat and allow mixture to simmer for 20-25 mins,

7. DO NOT BOIL.

8. Add cream and peas, simmer 5-10 minutes more.

9. Add crab and heat through.

10. Season to taste wirh pepper.

11. If desired, heat 1/4" vegetable oil in a frying pan over med-high heat.

12. Fry tortillas until golden.

13. Drain on paper towels, sprinkle with salt or jerk seasoning