November 02, 2011

Chesapeake Étouffée

3 cups blue crab meat
3 tablespoons butter
1 tablespoon Creole seasoning
1 tablespoon Old Bay
1/4 cup flour
2 clove garlic, minced
2 shallots, minced
1 stalk celery, diced
2 cayenne peppers, minced
1 1/2 cup crab stock
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
14 oz canned diced fire roasted tomatoes, drained
1 teaspoon dried thyme
2 tablespoon minced Italian parsley
1/2 cup diced green onion

cooked white rice to serve

Place the butter, Creole seasoning, and flour in a skillet. Cook 1 minute, stirring twice. Add the garlic, shallot, celery, and peppers. Sauté until the mixture is golden. Add the stock and bring to a boil. Add the hot sauce, Worcestershire sauce, tomato, and thyme. Cook, stirring occasionally, until the mixture has thickened. Add the crab, parsley, and green onion. Stir. Cook 5-10 minutes or until the crab is warmed through. Serve over rice.

My thoughts:
Okay, I totally made up this "Chesapeake Étouffée" title but I think it is an apt description. Matt has way more patience than I do and picked all the meat out of the steamed crabs we had this weekend when we were pretending it wasn't cold out. I think the crab place gave us extra crabs because we ate and ate and still ended up with a bunch leftover. Last year we met some people who said October/November was the best time for crabs and I think they were right. I have never seen so much crab meat in a crab.

Anyway! I had the "misfortune" to have a lot of crab leftover so I came up with something to use it all up. This dish is very crab heavy and very, very spicy and flavorful. Perfect over rice.


  1. Love the title of this recipe! I don't eat shellfish, but with all the other spicy flavors maybe this will work with imitation crab instead.

  2. This looks delicious! It has been too long since I have visited. But, this is a perfect dish to come back to! Thanks!

  3. This looks and sounds amazing! I must give this a try ASAP!


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