Monday, September 15, 2008

Alaska Dungeness Crab Jambalaya

Serves 4.

  • 1 x dungeness crab - (2 to 2 lbs) thawed if necessary
  • 2 slc bacon diced
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 tbl flour
  • 3 cup cooked rice
  • 1 can tomatoes - (14 1/2 to 16 oz) undrained
  • 1 tsp Worcestershire sauce
  • 1/4 tsp paprika
  • 1/8 tsp thyme crushed
  • Lift off back shell of crab. Remove and discard viscera and gills. Rinse crab thoroughly under cool, running water. Break off legs; crack along edges. Cut legs into serving-sized pieces. Break body section into several pieces; remove meat and reserve.
  • Cook bacon until crisp. Add onion and green pepper; cook until tender. Stir in flour; cook 1 minute. Stir in remaining ingredients except crab meat; break up tomatoes with spoon. Cook 5 minutes; stir occasionally. Stir in reserved crab meat.
  • Arrange cracked crab legs over rice mixture. Cover and cook over medium heat about 5 minutes or until crab is thoroughly heated.
  • This recipe yields 4 to 5 servings.
  • Comments: Serve with small forks and extra napkins. Nice served with crusty French bread.

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