Wednesday, November 16, 2011

Marcel the Shell




Anyway... Last night we made a really good Crab Stew.
Mel had procured a few Blue Claws and though they were excellent, they were a bit small, which makes for a tedious job extracting the tasty morsels of crab meat. But...  those that know Mel understand, that won't stop her. She spent 3 hours picking crabs and the only thing we could come up with to do with the yield was a Crab Stew.
The loose recipe goes like this...
I made a nice dark roux, then pitched in 1 cup of onion, 3/4 cup of bell pepper, 3/4 cup of celery, and 4 cloves of garlic. Cooked that down and pitched in salt, pepper, 2 bay leaves, bouquet of fresh thyme, a few drops of Worcestershire, and cayenne to taste. Then deglazed the pan with 5 cups of chicken stock and simmered for an hour. With all that done, I waited until just before eating to pitch in the fresh crab and voila.  Served over rice.
Kinda like a gumbo/Bahamian stew fish, but not quite.
Ah Yee!!!!   Irie!!!
Crab Stew Istaboa