Chesapeake Étouffée

Ingredients:
three cups blueish crab meat
three tablespoons butter
i tablespoon Creole seasoning
i tablespoon Old Bay
1/4 loving cup flour
ii clove garlic, minced
ii shallots, minced
i stem celery, diced
ii cayenne peppers, minced
i 1/2 loving cup crab stock
ii teaspoons hot sauce
ii teaspoons Worcestershire sauce
xiv oz canned diced burn downwards roasted tomatoes, drained
i teaspoon dried thyme
ii tablespoon minced Italian parsley
1/2 loving cup diced greenish onion

cooked white rice to serve

Directions:
Place the butter, Creole seasoning, too flour inwards a skillet. Cook i minute, stirring twice. Add the garlic, shallot, celery, too peppers. Sauté until the mixture is golden. Add the stock too select to a boil. Add the hot sauce, Worcestershire sauce, tomato, too thyme. Cook, stirring occasionally, until the mixture has thickened. Add the crab, parsley, too greenish onion. Stir. Cook 5-10 minutes or until the crab is warmed through. Serve over rice.

My thoughts:

Okay, I totally made upwards this "Chesapeake Étouffée" championship but I intend it is an apt description. Matt has means to a greater extent than patience than I produce too picked all the meat out of the steamed crabs nosotros had this weekend when nosotros were pretending it wasn't mutual depression temperature out. I intend the crab identify gave us extra crabs because nosotros ate too ate too notwithstanding ended upwards amongst a bunch leftover. Last twelvemonth nosotros met merely about people who said October/November was the best fourth dimension for crabs too I intend they were right. I select never seen too hence much crab meat inwards a crab.

Anyway! I had the "misfortune" to select a lot of crab leftover too hence I came upwards amongst something to role it all up. This dish is real crab heavy too very, real spicy too flavorful. Perfect over rice.