Crab Stew Recipe: This is one awesome
plate of food and one of my favorites.
This recipe will feed about 6 people.
6 Whole 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
Add shrimp if you like.
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. (see
Make a roux using about 1/4 cup of flour. Add onions and
sauté 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.
them for 15 minutes on a medium fire stirring occasionally. Add shrimp and
cook for an additional 10 minutes. 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....