Crab Etouffe
stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound picked over lump crabmeat
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions
In a large saute pan over medium-high heat, melt the butter. Add the onions,
celery, and bell peppers and saute until the vegetables are wilted, about 10
to 12 minutes. Add the crabmeat, garlic, and bay leaves and reduce the heat
to medium. Heat until the crab is the temperature of the vegetables, stirring
occasionally, but don't break up the crab. Dissolve the flour in the water and
add to the crab mixture. Season with Kosher salt and cayenne. Stir until the
mixture thickens, about 4 minutes. Stir in the parsley and green onions and
continue cooking for 2 minutes. Serve over steamed rice.
Yield: 4 servings.