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KING CRAB ETOUFFEE

2 lbs. King Crab legs, thawed if necessary

1/4 cup vegetable oil

2 cups chopped onion

1 cup chopped celery

1/2 cup chopped green bell pepper

2 tsp. minced garlic

2 bay leaves

1/2 cup clam juice

1 tbsp. finely chopped fresh parsley

3 tbsp. chopped green onion

salt & cayenne pepper to taste

Remove crab meat from shell; cut into bite-size pieces. Place oil in large skillet. Add onion, celery and bell pepper; saute over medium-high heat until soft (approximately 10-12 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 to taste. Serve over rice or a Southern favorite: beans and rice. Makes 4 servings.

                                           Deep Sea Fishermen's Union            Phone: (206) 783-2922
                                   5215 Ballard Ave NW                      Fax: (206) 783-5811
                                   Seattle, WA 98107                         Email: Deep Sea Fishermen's Union

Last updated on 10/02/2007