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Crab Stew

4 TBSP. vegetable oil
6 TBSP. flour
1 medium onion, chopped
1 medium green bell    pepper, chopped
1/2 cup celery, sliced thin
16 oz. bottle clam juice
4 fresh plum tomatoes, seeded and chopped
1/8 tsp. red pepper
1 lb. lump crab meat
3/4 cup thinly sliced scallion green
Cooked rice

In a large heavy saucepan, combine the oil and flour and cook the roux over moderate low heat, stirring constantly with a metal spoon, for 8 to 10 minutes, or until it is a deep carmel color.
Add the onion and bell pepper; cook, stirring constantly until the vegetables are softened.
Add the clam juice, tomatoes and 1 cup water, bringing the liquid to a boil.
Simmer the mixture gently 15 to 20 minutes or until it is reduced and thickened.
Stir in the crab meat and salt and pepper to taste, simmer the stew for 5 minutes; stir in the scallion green.
Serve over the rice.
Serves 2-3.

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