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.