Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

Alsakan King Crab
(Paralithodes Camtschatica)

Alaskan King Crab

Centola King Crab
(Nombre Comun)

Centola King Crab

Baby King Crab
(Paramola Rathbuni)

Baby King Crab

Golden King Crab
(Chaceon Chilensis)
/

Golden King Crab

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CRAB ETOUFFE

 

INGREDIENTS:

  • 1 stick butter
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 1 pound picked over lump crabmeat
  • 2 teaspoons minced garlic
  • 2 bay leaves
  • 1 tablespoon flour
  • 1 cup water
  • 1 teaspoon salt
  • Pinch of cayenne
  • 2 tablespoons finely chopped parsley
  • 3 tablespoons chopped green onions

 

PREPARATION:

In a large saute pan over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crabmeat, garlic, and bay leaves and reduce the heat to medium. Heat until the crab is the temperature of the vegetables, stirring occasionally, but don't break up the crab. Dissolve the flour in the water and add to the crab mixture. Season with Kosher salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.
Yield: 4 servings

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