Alaska Crab Etouffee Recipe - Cooking Index
Alaska Crab Etouffee Recipe - Cooking Index
| 2 lbs | Alaska crab legs - thawed if necessary | |
| (King, Snow or Dungeness crab) | ||
| 1/4 cup | Vegetable oil | |
| 2 cups | Chopped onion | |
| 1 cup | Chopped celery | |
| 1/2 cup | Chopped green bell pepper | |
| 2 teaspoons | Minced garlic | |
| 2 | Bay leaves | |
| 1/2 cup | Clam juice | |
| 1 tablespoon | Flour | |
| 2 tablespoons | Finely-chopped fresh parsley | |
| 3 tablespoons | 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.
This recipe yields 4 servings.
Source:
Alaska Seafood Marketing Institute at http://www.alaskaseafood.org
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.