Dive into a sea of flavors with our Crab and Shrimp Stew. Succulent crab meat and plump shrimp harmonize in a rich, savory broth, enhanced with aromatic herbs and spices. A seafood lover's delight, offering a taste of the ocean in every comforting spoonful.
INGREDIENTS
- 12 large live blue crabs - 430881
- ¼ cup Versa vegetable oil - 054346
- ½ cup all-purpose flour - 053661
- 1¼ cups chopped onion - 192237
- ¼ cup chopped green bell pepper - 192434
- ¼ cup chopped red bell pepper - 192436
- ¾ cup chopped celery - 192295
- 2 bay leaves - 193549
- 1 teaspoon salt
- ½ teaspoon cayenne pepper - 191389
- 6 cups seafood stock - 100495
- 1 pound lump crabmeat, picked free of shells - 430881
- 1½ pounds large fresh Great American Seafood shrimp, peeled and deveined - 488742
- 2 tablespoons finely chopped fresh parsley - 193136
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.
