Crab Cake Chowder
Serves: 8 servings
  • Chowder
  • 4 slices lean bacon
  • ½ cup onion, diced
  • ½ cup celery, diced
  • 3 cups potatoes, diced
  • ¼ cup green pepper, diced
  • ¼ cup red pepper, diced
  • 2 cups chicken stock
  • 8 Tbsp SACO Cultured Buttermilk Blend
  • ¼ cup flour
  • 2 cups water
  • 1½ tsp Old Bay seasoning
  • Crab cakes
  • 12 oz can fancy white crab meat, drained but liquid reserved
  • 1 egg, beaten
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp mustard
  • ½ tsp Old Bay seasoning
  • 1 cup Japanese style bread crumbs
  • ¼ cup shortening
  1. Chowder
  2. Cook bacon in a large skillet until crisp.
  3. Remove and drain bacon.
  4. Leave 1 Tbsp Bacon fat in skillet and add onion and celery.
  5. Cook until slightly tender.
  6. In a stock pot, combine potatoes, peppers, stock, reserved liquid from crab meat and cooked vegetables.
  7. Heat over medium-high heat until potatoes are slightly tender.
  8. In a bowl combine the Saco Buttermilk Blend with the flour; add water, mix well.
  9. Add seasoning. Bring to a boil then reduce heat and simmer.
  10. Crab Cakes
  11. In a medium bowl, mix together drained crab meat, egg, Saco Buttermilk Blend, mustard and seasoning.
  12. Stir in bread crumbs.
  13. Roll mixture into small bite-sized balls.
  14. Evenly brown crab meat balls in a large skillet with ¼ cup shortening.
  15. Drain.
  16. Shortly before serving, add crab cakes to chowder and heat thoroughly.
  17. Top chowder with crumbled bacon and serve.
Nutrition Information
Calories: 267 Fat: 10g Saturated fat: 3g Trans fat: 1g Carbohydrates: 29g Sugar: 6g Sodium: 556mg Fiber: 2g Protein: 15g Cholesterol: 60mg
Recipe by SacoFoods at