Crab and Shrimp Stew

by Nikolai Nikitenko June 11, 2016

Crab and Shrimp Stew

Warm, rich delight in a bowl

One of our all-time favorite crab and shrimp recipes is this crab and shrimp stew. Crab and shrimp are natural partners in every type of cuisine, so it's only natural we'd want to see them together in this hearty crab stew. For any seafood feast, this is a wonderful starter if you've ever wondered what to serve with king crab legs. It sets the stage for a succulent feast and gets the palate ready for the unbeatable flavor of Alaskan red king crab, brown king crab or any other favorite crab types. With the king crab legs price per pound being so low right now, it's a great time to stock up. Put a little of your star attraction in this soup to really get your guests excited for the main course. This isn't your typical shrimp stew recipe, though. This one is good enough to stand on its own, too! Using fresh, frozen, or leftover crab and shrimp, you can turn a boring day into something special.

 

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.

Ingredients
  1. 12 large DUNGENESS CRAB CLUSTERS
  2. ¼ cup vegetable oil
  3. ½ cup all-purpose flour
  4. 1¼ cups chopped onion
  5. ¼ cup chopped green bell pepper
  6. ¼ cup chopped red bell pepper
  7. ¾ cup chopped celery
  8. 2 bay leaves
  9. 1 teaspoon salt
  10. ½ teaspoon cayenne pepper
  11. 6 cups seafood stock
  12. 1 pound lump crabmeat, picked free of shells
  13. 1½ pounds large fresh shrimp, peeled and deveined
  14. 2 tablespoons finely chopped fresh parsley
Instructions
  1. 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.
  2. 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.




Nikolai Nikitenko
Nikolai Nikitenko

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