We had a wonderful treat yesterday. Crab and Shrimp Stew, made
special by Marvin Cotton.
Marvin put his foot in that
recipe, it was yummy!
It's so good that I've had several requests
for the recipe. Here it is:
Ingredients
12 large live blue crabs (we substituted snow
crab legs, Kroger brand, Private Selection, comes in a box already cut. All you have to do is pull out the meat.)
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
Instructions
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.
Enjoy!
Nancy Smith
NASM CPT
CrossFit L1
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