Cooking Alaskan King Crab Etouffee

Ingredients:

• Two (2) pounds of Alaskan King Crab , thawed
• One-fourth (1/4) cup of vegetable oil
• Two (2) cups of onion, chopped
• One (1) cup of celery, chopped
• One-half (1/2) cups of green bell pepper, chopped
• Two (2) teaspoons of garlic, minced
• Two (2) pieces bay leaves
• One-half (1/2) cup of clam juice
• One (1) tablespoon of flour
• Two (2) tablespoons of fresh parsley, finely chopped
• Three (3) tablespoons of green onion, chopped
• Cayenne pepper
• Salt

Directions:

1. Remove the crab meat from the shell. Cut the meat into pieces with an inch size each. Set aside.
2. Pour the clam juice on a small container. Add the water. Stir thoroughly while adding the flour. Set aside.
3. Mix onion, bell pepper and celery. Place a skillet over a medium high heat. Put oil and sauté the mixture. Adjust the heat to medium high, place garlic, bay leaves and the clam juice mixture. Stir well until thick. Add the crab meat, parsley and onion. Sprinkle with salt and pepper to taste. Cook for 5 minutes.
4. Best served hot and over cooked rice. Makes 4 servings.

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