Ingredients
Scale
- 1 pound fresh crab meat, lump
- 4 cups low-sodium vegetable broth
- 2 medium bell peppers, diced (red or yellow)
- 1 medium zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 ounces) diced tomatoes, packed in juice
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon agar-agar powder
Instructions
- In a large pot over medium heat, add a splash of vegetable oil.
- Toss in the diced bell peppers, zucchini, and garlic.
- Sauté until they soften—about 5 minutes.
- Stir in the diced tomatoes (with their juice) and corn kernels.
- Let these mingle over medium heat for another 3-4 minutes until everything is heated through.
- Pour in the vegetable broth and bring everything to a gentle boil.
- Reduce heat to low once boiling, allowing flavors to marry together beautifully for about 10 minutes.
- Gently fold in your fresh crab meat into the simmering mix, ensuring it's evenly distributed without breaking apart too much.
- Cook on low heat just long enough to warm through—about 5 more minutes.
- Add salt, pepper, and lemon juice to taste.
- If you prefer a thicker stew, sprinkle in a bit of agar-agar powder at this point while stirring continuously until well combined.
- Ladle generous portions into bowls and garnish with additional herbs or an extra squeeze of lemon juice if desired.
- Serve immediately while hot.
Notes
Store leftovers in airtight containers.
Reheat gently on low heat.
Serve with crusty bread slices.
Add fresh herbs for garnish.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Method: Stovetop
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 25mg