Sunday, September 14, 2008

Alaska Crab Etouffee

Serves 4.

  • 2 lb Alaska crab legs thawed if necessary (King, Snow or Dungeness crab)
  • 1/4 cup vegetable oil
  • 2 cup chopped onion
  • 1 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 2 tsp minced garlic
  • 2 x bay leaves
  • 1/2 cup clam juice
  • 1 tbl flour
  • 2 tbl finely-chopped fresh parsley
  • 3 tbl chopped green onion
  • Salt to taste
  • Cayenne pepper to taste
  • Remove Alaska crab meat from shell; cut into bite-size pieces.
  • Place oil in a large skillet.
  • Add onion, celery and bell pepper; saute over medium-high heat until soft (approximately 10 to 12 minutes).
  • Add garlic and bay leaves; reduce heat.
  • Combine 1/2 cup water and clam juice; add flour and mix together well.
  • Pour clam juice into skillet with onion and bell pepper and stir until the mixture starts to thicken. Add Alaska crab meat, parsley and green onion.
  • Cook 5 minutes or until mixture is heated through.
  • Remove the bay leaves.
  • Taste, adding cayenne pepper and salt as needed.
  • Serve over rice or a Southern favorite; beans and rice.

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