Description
A recipe for Alaska Crab Étouffée

Ingredients

• 1/4 cup vegetable oil
  
• 2 cups onion, chopped
  
• 1 cup celery, chopped
  
• 1/2 cup green bell pepper, chopped
  
• 2 teaspoons garlic, minced
  
• 2 bay leaves
  
• 1 cup clam juice
  
• 1 cup water
  
• 2 tablespoons butter
  
• 2 tablespoons flour
  
• 2 pounds Alaska Crab legs (King, Snow or Dungeness), thawed or frozen
  
• 2 tablespoons fresh parsley, finely chopped
  
• 3 tablespoons green onion, chopped
  
• Salt and cayenne pepper, to taste

Preparation
Prep Time: 20 minutes | Cook Time: 30 minutes

Rinse frozen crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Place crab legs on tray and thaw overnight in refrigerator. Using kitchen shears, cut shells open and remove crab meat. Chop or shred meat.

Combine the first six ingredients in large, 5- to 7-quart covered skillet or Dutch oven. Over medium-high heat, sauté 10 to 12 minutes or until vegetables become soft. Stir in water and clam juice; simmer 5 minutes.

In 1.5-quart saucepan, melt butter. Add flour, stirring until mixture or roux turns deep brown. Stir roux into vegetables and cook over medium heat until mixture thickens.

Add crabmeat, parsley and green onion to vegetables. Cook 5 minutes or until mixture is heated through. Remove bay leaves. Taste, adding salt and cayenne pepper as needed.

Nutrition
Nutrients per serving: 427 calories, 21g total fat, 5g saturated fat, 45% calories from fat, 112mg cholesterol, 44g protein, 14g carbohydrate, 3g fiber, 2,100mg sodium, 152mg calcium and 1,550mg omega-3 fatty acids

Serves
Servings: 4 main course

Variations
no information available