Best 7 White Bean Chili With Dungeness Crab Recipes

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Indulge in a culinary journey with our exquisite White Bean Chili with Dungeness Crab, a symphony of flavors that will tantalize your taste buds. This hearty and comforting dish is a harmonious blend of tender white beans, succulent Dungeness crab, and an array of aromatic spices. Each spoonful promises a delightful interplay of textures, with the velvety beans contrasting the delicate crab meat, while the rich broth envelops every ingredient in a symphony of flavors. But that's not all – this versatile recipe offers endless possibilities for customization, allowing you to tailor it to your unique preferences. Dive into the depths of flavor with our Vegetarian White Bean Chili, a meatless masterpiece that showcases the versatility of this delectable dish. Or, embark on a seafood odyssey with our White Bean and Salmon Chili, a delightful variation that combines the delicate flavors of salmon with the robust heartiness of white beans. And for those seeking a classic comfort food experience, our Traditional White Bean Chili delivers a nostalgic warmth with its simple yet satisfying ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC AND CHILE ROASTED DUNGENESS CRABS



Garlic and Chile Roasted Dungeness Crabs image

Provided by Food Network

Categories     appetizer

Time 2h5m

Yield 4 main course or 8 appetizer servings

Number Of Ingredients 10

1 1/2 teaspoons salt, plus more for cooking the crabs
1 lemon, thinly sliced
1 head garlic, minced, peels reserved
1 onion, minced, peel reserved
4 large Dungeness crabs*, 1 1/4 to 1 1/2 pounds each
1 cup (2 sticks) unsalted butter
1 cup olive oil
2 teaspoons crushed red pepper, or 6 to 8 fresh red chiles, such as serrano, minced and seeded, or to taste
1/2 teaspoon ground black pepper
3/4 cup chopped fresh parsley or cilantro leaves

Steps:

  • Fill a large stockpot two-thirds full of water. Add enough salt so that the water tastes like seawater. Add half of the sliced lemon and the reserved peels from the garlic and onion, and bring to a boil. Plunge the crabs in the water, in batches if necessary, and cook for 5 minutes. Remove the crabs from the stockpot and set aside until cool enough to handle.
  • Preheat the oven to 450 degrees F.
  • When the crabs are cool enough to handle, remove the top shell and apron and discard. Remove the gills and any transparent cartilage and scrape out any crab fat and rinse crabs under cool running water. Place crabs, bottom side down, on a cutting board and halve lengthwise with a heavy knife.
  • Combine 1 1/2 teaspoons of the salt, the minced garlic, onions, butter, olive oil, crushed red pepper, and black pepper in a large roasting pan. Place the pan in the oven on the lowest rack, and bake, stirring occasionally, until onions and garlic are golden, about 8 minutes. (Do not allow the garlic to burn.) Remove the pan from the oven and add the crab pieces and mix thoroughly so that the crabs are well coated with the garlic and butter mixture. Return the pan to the oven and bake, stirring occasionally, until the crabs are heated through and the garlic mixture is braised onto the shells, 13 to 15 minutes. Remove from the oven, sprinkle with the chopped parsley or cilantro, and serve hot.

WHITE BEAN CHILI WITH DUNGENESS CRAB



White Bean Chili With Dungeness Crab image

This is a recipe from the book, Killer Chili by Stephanie Anderson. This recipe is from the Dundee Bistro in Dundee OR., and is Chef Jason Stoller Smith's recipe. It looks fabulous. Soaking beans not included in preparation time.

Provided by Recipe Junkie

Categories     Crab

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 16

2 lbs dried cannellini beans
1/3 cup olive oil
3 yellow onions, diced
1 (4 ounce) can peeled green chilies, drained and diced
1 tablespoon minced garlic
3 tablespoons ground cumin
1/3 cup chopped fresh cilantro
2 tablespoons chopped fresh oregano
1/2 teaspoon cayenne pepper
1 teaspoon ground cloves
1 whole ham hock
3 quarts chicken broth
1 1/2 cups shredded monterey jack cheese
3 cups sour cream
2 lbs fresh dungeness crabmeat, picked over for shells
1/4 cup sliced bacon, cooked crisp, and croutons for garnish

Steps:

  • Pick over and rinse the cannellini beans.
  • In large pot, cover the beans with 3 inches of water and soak over night.
  • Drain.
  • In large heavy pot, heat the oil over medium-high heat.
  • Saute the onion, chiles, and garlic until the onions are translucent.
  • Add the cumin, cilantro, oregano, cayenne and cloves.
  • Add the drained beans, ham hock, and chicken broth and cook until the beans are tender, 2 to 3 hours.
  • Add the cheese, stirring until well mixed.
  • Add the sour cream, stirring until well mixed.
  • Add the crabmeat, and stir well.
  • Crumble the bacon.
  • Top each serving with bacon and croutons.

Nutrition Facts : Calories 607.5, Fat 25.5, SaturatedFat 11.7, Cholesterol 82.5, Sodium 1115.4, Carbohydrate 54.3, Fiber 19.7, Sugar 4.3, Protein 41.9

SINGAPORE-STYLE CHILI CRABS



Singapore-Style Chili Crabs image

Provided by Tyler Florence

Categories     appetizer

Time 17m

Yield 4 appetizer servings

Number Of Ingredients 12

2 whole cooked Dungeness crabs
1/4 cup tomato ketchup
2 tablespoons hot chili paste
2 tablespoons oyster sauce or Indonesian soy sauce
2 tablespoons dark soy sauce or regular soy sauce
1 tablespoon tamarind paste
3 tablespoons peanut oil
4 scallions, sliced thin
1 (1-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1 serrano chile, chopped
2 tablespoons chopped fresh cilantro leaves, plus more for garnish

Steps:

  • Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.
  • In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.
  • Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty of napkins!

SINGAPORE CHILI CRABS



Singapore Chili Crabs image

Living in San Francisco, I've had more than my fair share of crab, prepared in more ways than I can remember. I've never enjoyed it more than in this Singapore-style chili crabs recipe. Just be sure to have lots of napkins around. My friends in Singapore tell me they serve this with at least twice the amount of sauce, and a type of fried roll to soak up the goodness with. So, if you want to rock the chili crab like a Singaporean, then you should probably double the sauce ingredients!

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 17

½ cup ketchup
½ cup chicken broth
1 large egg
2 tablespoons soy sauce
2 tablespoons chile-garlic sauce (such as sambal oelek)
1 tablespoon oyster sauce
1 tablespoon tamarind paste
2 teaspoons fish sauce
2 teaspoons palm sugar
¼ cup minced shallot
6 cloves garlic, minced
2 tablespoons vegetable oil, or more as needed
2 tablespoons minced fresh ginger root
1 tablespoon minced serrano pepper
2 cooked Dungeness crabs, cleaned and cracked
2 tablespoons chopped fresh cilantro
2 tablespoons sliced green onion (green part only)

Steps:

  • Whisk ketchup, chicken broth, egg, soy sauce, chile-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar together in a bowl.
  • Stir shallots, garlic, oil, ginger, and serrano pepper together in a pot over medium-high heat. Saute until sizzling, about 2 minutes. Add crab to pot, cover the pot with a lid, and shake until crab is completely coated in shallot mixture. Remove lid and cook and stir until heated through, about 3 minutes.
  • Pour ketchup mixture into pot, reduce heat to medium, and cook and stir until sauce thickens and crab is hot about 5 minutes. Remove from heat; stir in cilantro and green onions.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 18.4 g, Cholesterol 94.8 mg, Fat 9 g, Fiber 1 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 1575.1 mg, Sugar 9.9 g

EASY WHITE CHILI



Easy White Chili image

A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread.

Provided by Nancie Thompson

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 45m

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breast half, chopped
3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans canned green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 ½ teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
1 cup shredded Monterey Jack cheese

Steps:

  • Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
  • Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

Nutrition Facts : Calories 520.7 calories, Carbohydrate 59.2 g, Cholesterol 53.8 mg, Fat 13.9 g, Fiber 13.6 g, Protein 41.1 g, SaturatedFat 4.9 g, Sodium 935 mg, Sugar 2.6 g

WHITE BEAN CHICKEN CHILI



White Bean Chicken Chili image

My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. -Kristine Bowles, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h25m

Yield 6 servings.

Number Of Ingredients 13

3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
2-1/2 cups chicken broth, divided
1-1/2 cups shredded cheddar cheese
Optional toppings: sliced avocado, quartered cherry tomatoes and chopped cilantro

Steps:

  • Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 344 calories, Fat 16g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 894mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 25g protein.

SINGAPOREAN CHILI CRAB



Singaporean Chili Crab image

This spicy, tangy, rich Southeast Asian seafood dish may have several elements, but once they all come together it's absolute magic.

Provided by Nguyen Tran

Categories     HarperCollins     Crab     Shellfish     Seafood     Singapore     Chile Pepper     Ginger     Garlic

Yield 2-4 servings

Number Of Ingredients 19

Chili Crab Sauce:
3 cups Super-Concentrated Cantonese Chicken Stock, hot
1 cup Hunt's brand ketchup
4 tablespoons Lee Kum Kee brand chili garlic sauce
4 tablespoons rice vinegar
4 tablespoons sugar
Singaporean Chili Crab:
1 fresh Dungeness crab, or equally large and meaty crab
1 cup cornstarch
2 tablespoons minced garlic
2 tablespoons minced shallots
1 tablespoon minced ginger
5 Thai chile peppers, chopped
1 stalk scallion, cut diagonally
4 cups Chili Crab Sauce
2 large eggs
Scallions, for garnish, cut diagonally
Cilantro sprigs, for garnish
5 Buttermilk Beer Beignets

Steps:

  • Chili Crab Sauce:
  • Combine all ingredients in a mixing bowl (or 22-quart plastic Cambro containers, like we do) until it becomes one unified homogenous mixture of red chili sauce. It should taste spicy, sweet, and savory and not too ketchup-y.
  • Prepare the crab:
  • Clean crab and cut into pieces. If you have never done this before, this might sound easier said than done, but it's not nearly as daunting as it seems.
  • In a debate of "humane" ways of killing crab: the Asian preparation of crab is a near-instant killing of the crab versus the longer and drawn out steaming/boiling method. Additionally, the boiling method tends to result in a much fishier "crabby" flavor, not as fresh tasting as with this method. If you look up videos on YouTube, look up "How to kill a live crab humanely," which will demonstrate this way of breaking down a crab.
  • With that said, I wasn't as prepared in the photograph process, so I'm going to personally walk you through this as the first "Crab Killer" at Starry Kitchen:
  • Quick tips: Put crabs in the freezer or refrigerator before breaking down. It will make them sleepy-slow them down very severely. There is also a way one of our cooks, Sean, uncovered on the web to gently pet a soft spot on their shell over and over and they'll start falling asleep. We've seen it. It's crazy, but it takes a lot longer than the freezer method.
  • Next, when you're ready, you're going to need a decently sharp knife for this process or at least one with a sharp tip for this next step: try to grab the crab from the tail end, and flip the crab over, claws and eyes pointing away from you, and so it's belly-side up. If you look at its abdomen right in the center, you'll see a longer triangular lip (top of it pointing away from you) that can actually be lifted up. Until you're comfortable doing it often, you can use the tip of your knife to lift it up, but you'll want to use your hand to quickly just lift up and fold it over completely. The crab will potentially get VERY mad at this point. You've just exposed its most vulnerable spot.
  • Then, this part is simple if you can move quickly: just stab it downward right through that spot that's been exposed until you reach the shell. Hold for about 10-20 seconds. The crab should die almost instantly.
  • Afterwards, line your knife across the middle, and firmly press down and cleave it through the abdomen to cut the crab in half. The crab will snap in half once you come all the way down. You'll also be able to pull the crab by each of its claws, and it'll just come apart.
  • You'll then want to turn each half over, and remove the white gills off of each and dispose.
  • Dispose of the lip, and any other loose appendages from the front and back end of the crab.
  • Dispose of the white film and any black matter inside the shell itself, but do not clean out the rest of the shell. That orange part, the coral, the fatty tissue is the MOST coveted part of the crab in Asian households (typically held for the father, no joke). It's like sea urchin/uni, really rich and very briny...and super-awesome to put rice into once it's cooked and scoop it out with. Yummers!
  • Depending on how large your crab is, the two halves of crab legs can be broken into either 2 or 3 sections (there should be a minimum of 2 legs per section) using the same cleaving action as you did to halve the crab.
  • And that's it! (If YouTube, this, and the web doesn't help you feel more comfortable-seriously, feel free to reach out to us: @starrykitchen. This dish is COMPLETELY worth it.)
  • To make the Chili Crab:
  • Now clean the crab legs again, then pat dry with paper towels. Put into a big bowl with cornstarch, but make sure to leave enough room to coat crab with starch.
  • Diligently dredge all exposed crab pieces including the coral and head, inside and out, with starch. Next, shake off excess starch, but make sure all of the exposed (non-shelled) parts are covered in starch. This seals in all of the crab's flavors throughout the cooking process. This is especially important if you need to prepare in advance.
  • Fill a wok/pot with 2 to 3 inches cooking oil, enough to submerge crab pieces, including the head. Heat oil to 350°F over high heat, then carefully fry in batches, arranging crab pieces in a single layer in the oil. Turn over pieces with tongs to fry evenly.
  • When the crab pieces turn red all over and the battered parts are golden, remove and shake the excess oil over your pot. Set aside (we like to set crab on a rack/grate and baking sheet to allow a little bit more oil to drip off). Refrigerate for up to 24 hours.
  • Once you're ready to make your chili crab, heat a wok/pan on high heat and add 1 tablespoon cooking oil per crab. Sauté garlic, shallots, ginger, and chiles until aromatic (enough to make you cough-that's how you know you got the GOOD stuff). Next, add the beautiful monstrosity that is your crab. Stir quickly for 10 to 15 seconds, then add Chili Crab Sauce. Cover, cook over high heat, and cook that bad boy (or girl) for 7 minutes.
  • Keep the pan over heat, but remove crab from pan and place on a serving dish. While reconstructing your sea beast, make sure to leave all the sauce in the wok/pan. Crack eggs into the sauce, and quickly mix to fully incorporate them and thicken the sauce. Increase to high heat and reduce sauce to desired thickness. (I like it pretty thick and a little bit gloppy GOOD.) Once done, remove from heat, and pour sauce all over the crab. Garnish with chopped scallions and cilantro. Serve with Buttermilk Beer Beignets. Break down the crab, sop up all that sauce, and eat like a Singaporean king!

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your chili. Look for plump, ripe tomatoes, tender white beans, and succulent crab meat.
  • Don't be afraid to experiment with different spices: Chili is a versatile dish that can be customized to your liking. Add more cumin for a smokier flavor, or a pinch of cayenne pepper for a bit of heat.
  • Let the chili simmer for a while: Simmering allows the flavors to meld and develop, resulting in a richer, more complex chili. Aim to simmer the chili for at least 30 minutes, or even longer if you have time.
  • Serve the chili with your favorite toppings: Shredded cheese, sour cream, diced avocado, and chopped cilantro are all classic chili toppings that add flavor and texture. You can also serve the chili with cornbread, rice, or tortilla chips.

Conclusion:

White bean chili with Dungeness crab is a delicious and hearty dish that's perfect for a cold winter day. It's easy to make and can be tailored to your liking. So next time you're looking for a comforting and flavorful meal, give this chili a try.

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