Crab Chili Bowl

By Chef Rasheeda Purdie - Red Rooster Harlem |

Prep Details

Servings: 6-8


2 lbs. white kidney beans beans ( soaked) 

3 medium yellow onions, chopped 

10 Serrano chilies peppers, diced

1 tablespoon garlic, chopped

3 tablespoons cumin, ground

1/3 cup cilantro, chopped

1 tablespoon old bay seasoning 

2 tablespoon oregano, chopped

1/2 teaspoon cayenne, ground

1 teaspoon cloves, ground

 3 quarts Lobster or Chicken  stock

12 oz white Cheddar cheese, shredded

24 oz sour cream

1ea.Sourdough boule 

1 lbs. crabmeat, picked King crab meat or lump crab 

1/3 cup olive oil


  1. Wash beans. Cover water 3 inches over the beans and soak overnight.

  2. Heat oil in large pot. Sauté onions, chili peppers and garlic until translucent. 

  3. Add cumin, cilantro, oregano, cayenne, old bay and cloves.

  4. Add beans and seafood stock to the mixture and cook until beans are soft, about 2 to 3 hours.

  5. Add cheese, stirring continuously. Add sour cream, stirring constantly. When adding the crab meat add to the stew right before serving 

  6. Cut the top of the boule and pull out the inner part of the bread. Pour some of the seafood stew.