CRAB ETOUFFEE

CRAB ETOUFFEE

2 pounds Alaska crab legs (king snow, dungeness), thawed if necessary
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
1/2 cup clam juice
1 tablespoon flour
2 tablespoons fresh parsley, chopped fine
3 tablespoons green onion, chopped
Salt and cayenne pepper, to taste

  1. Remove Alaska crab meat from shell; cut into bite sized pieces.

  2. Place oil in a large skillet. Add onion, celery and bell pepper; sauté 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.

  3. 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.

Serving Ideas: Serve over rice or a Southern favorite: beans and rice.