We are all about hearty, thick, & warming soups and stews now that Winter has definitely come to our region and I will be sharing our favorites for a good part of January. Today’s offering is a Crab Stew.
Dungeness crabs (Metacarcinus magister), inhabit eelgrass beds along the west coast of North America. They are the largest commercially harvested crab species in the world, growing up to 8-inches across the carapace. It is named after the port in Washington state where this crustacean supports a profitable fishery business. The meat is often compared to Maine lobster, with a tender, sweet, and delicate flavor. Leg meat is used in this recipe and it is firm and white with pinkish tones.
Dungeness Crab Stew
Dungeness Crab Stew (adapted from a recipe by Marsh Skeele via sitkaslamonshares.com) Total Time Required: 45 minutes, Prep Time: 20 minutes, Cook Time: 25 minutes, Serves: 2 – 4 servings
Ingredients:
- 2 Dungeness crab leg clusters (10 legs)
- 14-ounce can coconut milk
- 2 tablespoons olive oil
- 1 medium yellow onion, sliced thinly
- 1 medium leek, sliced thinly
- 1 red bell pepper, sliced thinly
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- pinch red pepper flakes
- 14-ounce can fire roasted tomatoes
- salt and pepper, to taste
- cilantro & lime wedges for garnish
- crusty bread for serving, if desired
Directions:
Thaw the Dungeness crab legs and remove the meat from the shells, reserving the shells for the stock.
Thaw the crab legs.
Remove the meat from the legs.
Remove the thick cream from the top of the coconut milk can and set it aside for later. Bring the coconut milk liquid, 1-1/2 cups of water, and the crab shells to a boil in a medium saucepan.
Add the shells to a pot with the water and the cream from the coconut milk.
Simmer the stock for 15-20 minutes. Strain the stock from the pot and discard the shells.
Strain the stock from the crab shells.
Heat the olive oil in a large sauce pan over medium heat. Sauté the onion, leek, and bell pepper for 5-7 minutes, until the veggies are slightly caramelized.
Sauté the vegetables.
Add the garlic, paprika, and red pepper flakes, and continue to sauté until the mixture is aromatic, about 1 minute.
Add the garlic and spices to the vegetables.
Add the fire roasted tomatoes to the aromatics and simmer the mixture for 7-8 minutes.
Add the roasted tomatoes to the veggies.
Add the strained crab stock and the reserved coconut cream to the veggie mixture.
Add the coconut cream and the crab stock to the stew.
Simmer the stew for 5 minutes, then blend it with a wand blender.
Use a wand blender to blend the stew to the desired smoothness.
Gently stir in the crab meat, reserving a few chunks of crab for garnish.
Gently stir in the crab meat, reserving a few chunks for serving.
Season the stew with salt & pepper to taste.
Season the stew with salt and pepper to taste.
Serve the stew in bowls and top each serving with a lump of crab meat, a squeeze of lime, and cilantro. Serve with crusty bread if desired.
Garnish with crab chunks, cilantro, and lime wedges and serve with crusty bread.
The West Coast grows delicious crustaceans! ~Linda
Dungeness Crab Stew (adapted from a recipe by Marsh Skeele via sitkaslamonshares.com) Total Time Required: 45 minutes, Prep Time: 20 minutes, Cook Time: 25 minutes, Serves: 2 – 4 servings
Ingredients:
- 2 Dungeness crab clusters
- 14-ounce can coconut milk
- 2 tablespoons olive oil
- 1 medium yellow onion, sliced thinly
- 1 medium leek, sliced thinly
- 1 red bell pepper, sliced thinly
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- pinch red pepper flakes
- 14-ounce can fire roasted tomatoes
- salt and pepper, to taste
- lump crab meat, cilantro, & lime wedges for garnish
- crusty bread for serving, if desired
Directions:
Thaw the Dungeness crab legs and remove the meat from the shells, reserving the shells for the stock.
Remove the thick cream from the top of the coconut milk can and set it aside for later. Bring the coconut milk liquid, 1-1/2 cups water, and the crab shells to a boil in a medium saucepan. Simmer the stock for 15-20 minutes. Strain the stock from the pot and discard the shells.
Heat the olive oil in a large sauce pan over medium heat. Sauté the onion, leek, and bell pepper for 5-7 minutes, until the veggies are slightly caramelized. Add the garlic, paprika, and red pepper flakes, and continue to sauté until the mixture is aromatic, about 1 minute.
Add the fire roasted tomatoes to the aromatics and simmer the mixture for 7-8 minutes. Add the strained crab stock and the reserved coconut cream to the veggie mixture.
Simmer the stew for 5 minutes, then blend it with a wand blender. Gently stir in the crab meat, reserving a few chunks for garnish. Season the stew with salt & pepper to taste.
Serve the stew in bowls and top each serving with a lump of crab meat, a squeeze of lime, and cilantro. Serve with crusty bread if desired.