Fricassee of Seafood with Crabmeat

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Fricassee of Seafood with Crabmeat

by Eric Low

Seafood Fricassee is a classic French white stew that is flavourful and creamy. It’s a seafood-lover delight!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 30 mins Ready in : 40 mins Serves : 2-4 Servings


  • 40g Butter
  • 50g Onions, diced
  • 1 tsp Chopped Garlic
  • 60g Red Bell Pepper., cut into 1 cm cubes
  • 60g Zucchini., cut into 1.5cm cubes
  • 40g Scallops
  • 40g Mussels
  • 60g White Fish Fillet
  • 100ml White Wine
  • 100ml Whipping Cream
  • 100g Fresh Button Mushrooms, cut into cubes
  • 40g Crabmeat
  • 1 ½ tsp Concentrated Chicken Stock
  • 5g Chopped Parsley


  1. Melt butter in saute pan. Add chopped garlic and sliced onions, cook briefly. Add the bell peppers and zucchini, saute briefly.
  2. Add in the seafood except crabmeat. Deglaze with white wine and pour in the cream.
  3. Bring sauce to boil and simmer briefly. Add in mushrooms and crabmeat. Season seafood mixture with concentrated chicken stock and add the chopped parsley. Serve hot with pilaf rice or roesti potatoes.
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