Crab and Shrimp Stew
Warm, rich delight in a bowl
A king crab house favorite
Some of the best seafood restaurants serve various types of seafood stews and soups. When you embark on this culinary journey, you'll be sailing right along with some of the best crab houses in the world. Savory, steamy, filling: you can't go wrong with this stew. Easy directions and the ingredient list is fairly small, which means you probably already have everything you need in your kitchen right now. The next time you're cooking Alaskan king crab legs, set some aside for this winning recipe.
- 12 large DUNGENESS CRAB CLUSTERS
- ¼ cup vegetable oil
- ½ cup all-purpose flour
- 1¼ cups chopped onion
- ¼ cup chopped green bell pepper
- ¼ cup chopped red bell pepper
- ¾ cup chopped celery
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 6 cups seafood stock
- 1 pound lump crabmeat, picked free of shells
- 1½ pounds large fresh shrimp, peeled and deveined
- 2 tablespoons finely chopped fresh parsley
- Scald crabs with hot water to stun. Remove the back (top shell) from each crab, and clean out gills, lungs, and center of each. Crack crabs in half, and remove claws. Reserve claws for stock.
- In a large heavy stockpot, combine oil and flour, and heat over medium heat. Stirring slowly, make a dark-brown roux, 15 to 20 minutes. Add onion, bell peppers, and celery. Cook, stirring frequently, until vegetables are soft, about 5 minutes. Add bay leaves, salt, cayenne, and seafood stock. Stir to combine. Bring mixture to a boil over high heat; reduce heat to medium-low, add crabs, and simmer 20 minutes. Add crabmeat and shrimp, and cook 10 minutes. Remove from heat, and add parsley. Serve hot.
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