Alaska Crab Etouffee

Recipe Ingredients

2 lbs	908g / 32oz	Alaska crab legs - thawed if necessary (King, Snow or Dungeness crab)
1/4 cup	59ml	Vegetable oil
2 cups	125g / 4.4oz	Chopped onion
1 cup	110g / 3.9oz	Chopped celery stick
1/2 cup	73g / 2.6oz	Chopped green bell pepper
2 teaspoons	10ml	Minced garlic
2		Bay leaves
1/2 cup	118ml	Clam juice
1 tablespoon	15ml	Flour
2 tablespoons	30ml	Finely-chopped fresh parsley
3 tablespoons	45ml	Chopped green onion
		Salt - to taste
		Cayenne pepper - to taste

Recipe Instructions

Remove Alaska crab meat from shell; cut into bite-size pieces. Place oil in a large skillet. Add onion, celery and bell pepper; saute over medium-high heat until soft (approximately 10 to 12 minutes). Add garlic and bay leaves; reduce heat.

Combine 1/2 cup water and clam juice; add flour and mix together well. Pour clam juice into skillet with onion and bell pepper and stir until the mixture starts to thicken. Add Alaska crab meat, parsley and green onion. Cook 5 minutes or until mixture is heated through.

Remove the bay leaves. Taste, adding cayenne pepper and salt as needed. Serve over rice or a Southern favorite; beans and rice.

Source:
"Alaska Seafood Marketing Institute at http://www.alaskaseafood.org"

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