This is a print preview of "Alaska Crab Etouffee" recipe.

• Click here to print
• or return back to Alaska Crab Etouffee.

Alaska Crab Etouffee Recipe

by Global Cookbook

Ingredients

2 lb Alaska crab legs thawed if necessary (King, Snow or possibly Dungeness crab) 1/4 c. vegetable oil 2 c. minced onion 1 c. minced celery 1/2 c. minced green bell pepper 2 tsp chopped garlic

2 x bay leaves 1/2 c. clam juice 1 Tbsp. flour 2 Tbsp. finely-minced fresh parsley 3 Tbsp. minced green onion Salt to taste Cayenne pepper to taste

Directions

1. Remove Alaska crab meat from shell; cut into bite-size pcs. Place oil in a large skillet. Add in onion, celery and bell pepper; saute/fry over medium-high heat till soft (approximately 10 to 12 min). Add in garlic and bay leaves; reduce heat.
2. Combine 1/2 c. water and clam juice; add in flour and mix together well. Pour clam juice into skillet with onion and bell pepper and stir till the mix starts to thicken. Add in Alaska crab meat, parsley and green onion. Cook 5 min or possibly till mix is heated through.
3. Remove the bay leaves. Taste, adding cayenne pepper and salt as needed. Serve over rice or possibly a Southern favorite; beans and rice.
4. This recipe yields 4 servings.

© 2024 CookEatShare