Tuesday, February 17, 2009

Cajun Crab Stew at the Office!

Anyone up for some Crab Stew? We just got a shipment of Dungeness Crabs in, so I'm going to make some of this outstanding stew for the office. Looks like it's going to be crab stew for lunch today! Who can complain about that?

Creole Veal Chop Recipe From Lobster Gram

  • 6 Whole dungeness Crabs
  • 1 1/2 cups chopped onion
  • 1 cup chopped bell pepper
  • 1 cup chopped celery
  • 3/4 cup chopped green onions
  • 1/3 cup chopped parsley
  • 1/2 tsp cayenne pepper
  • 1 tsp chopped garlic
  • 1/2 tsp creole seasoning
  • 5 drops liquid crab boil
  • 2 bay leaves
  • 2 slices of lemon
  • salt and pepper
  • Cooked rice
Recipe Directions
Clean the crabs using a small brush to remove any loose dirt. Clip the legs using a fish skinner. Remove lungs and intestines and retain fat and eggs if you wish. Break the crabs in half. Make a roux using about 1/4 cup of flour. Add onions and saute for about 10 minutes. Add celery, garlic and bell pepper and sauté another 15 minutes. Increase the fire and slowly add water a little at a time allowing the stew to come to a boil before adding more. You can also use shrimp stock if you have it. Continue to add water until a stew-like consistency is obtained (not too thin). Add cayenne, salt, pepper, creole seasoning, lemon, liquid crab boil and bay leaves. Add the crabs first and stir them into the stew. Cook them for 15 minutes on a medium fire stirring occasionally. Lower the fire very low, add green onions and parsley, cover and simmer for 10 minutes stirring occasionally. Taste the stew and add salt and pepper to your liking. The longer you let it sit the more liquid and taste the crabs will absorb. Serve over cooked rice.
Source:Crab Stew

1 comment:

NuKiwi said...

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