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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is for the die hard seafood lovers. My Aunt Ruth sent me this recipe back when we still used type writers and stamps. You can find the crabs already cleaned. But that takes all the fun out of going crabbing. Ingredients:
1 dozen crabs, scalded |
1 1/2 pounds large shrimp, peeled and deveined (heads and shells reserved) |
1/2 cup vegetable oil |
1/2 cup all-purpose flour |
1 1/4 cup chopped onions |
1/2 cup chopped bell peppers |
3/4 cup chopped celery |
2 bay leaves |
salt and cayenne to taste |
1 pound lump crabmeat, picked over for shells and cartilage |
2 tablespoons finely chopped fresh parsley |
cooked rice for serving |
Directions:
1. To scald the crabs wash them in clean running water. Drop in boiling water. You don’t want to leave them in the hot water too long — just until they start to turn light pink, since all you want to do is keep them from biting you as you process them.
2. Pull the backs off the crabs, and clean out the dead man fingers, lungs and centers of the crabs. If there is any fat in the crabs, scoop it out with your fingers and put in a small bowl. Crack the claws, but do not remove the shells. Break the crab bodies in half. Set aside.
3. Peel and devein the shrimp. Put the heads and shells in a large pot with enough water to cover. Bring to a boil and then reduce the heat to medium-low and simmer for about 1 hour.
4. Meanwhile, combine the oil and flour in a large, heavy pot over medium heat. Stirring slowly and constantly, make a dark brown roux. Add the onions, bell peppers and celery, and cook, stirring, until soft, about 8 minutes. Add the bay leaves.
5. Strain the shrimp stock. You should have 4 to 5 cups of stock. Add enough water to make 6 cups. Add to the roux mixture and stir to blend. Season with salt and cayenne. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, for about 1 1/2 hours, stirring occasionally.
6. Add the reserved crab bodies (and any reserved crab fat) and simmer for 20 minutes, then add the lump crabmeat and shrimp. Cook for 10 minutes longer. Remove from the heat and add the parsley. Serve hot with rice in bowls.
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