Southern Crab Stew Food

SEAFOOD STEW

Steps:

• In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.

SOUTH CAROLINA SHE-CRAB SOUP

Steps:

• Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
• Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
• Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

GOOD OLE' SOUTHERN FROGMORE STEW

Steps:

• Bring the water to a boil in a very large pot. Squeeze the lemon juice into the water, then throw in the halves. Add the onion, garlic, salt and crab boil. Reduce heat to a simmer, cover, and cook for about 10 minutes.
• Add the potatoes and sausage; cover and simmer for 20 minutes. Add the corn and cook for 10 minutes. Remove from the heat and stir in the shrimp. Let sit covered for 5 minutes or until shrimp are pink. Drain, and serve with melted butter for dipping. Broth may be reserved and reused for cooking rice or other soups.

CRAB STEW

Steps:

• Cook vegetables in butter until soft.
• Add flour. Cook roux 3 minutes, stirring constantly.
• Add all remaining ingredients except crab.
• Simmer gently 10 minutes or until thick.
• Add crab. Cook one minute more and serve.

QUICK CRAB STEW

Steps:

• In a large saucepan, melt the butter and saute the onion until translucent, about 3-4 minute.
• Add the soups, milk, and half and half, and stir to combine.
• Add the crabmeat and bring just to a boil.
• Add the sherry, salt and pepper, to taste.
• Serve immediately, or allow to cool to room temperature, then refrigerate or freeze immediately in serving sizes.

SOUTHERN CRAB STEW

Steps:

• In a large pot combine butter, onions, bell pepper, celery and Old Bay cook until veggies are soft.
• Next, add in your soups, milk, crabmeat.
• Simmer until heated through, stirring constantly.
• Add cooked potatoes, Worcestershire sauce and salt and pepper.
• Continue to keep it warm on low heat stirring occasionally.
• We like to add a little hot sauce to ours as well.

DEEP-SOUTH SHRIMP AND CRAWFISH STEW

Steps:

• Bring 4 cups of water to a boil in a medium saucepan.
• To a 1-gallon plastic bag add paprika, ground thyme, salt, ground black pepper, basil, and chili powder, and shake to combine. Add the crawfish and shrimp to the bag in batches and shake to coat. Add the crawfish and shrimp a little at a time to the boiling water so as not to stop the boil, and let cook until pink and the crawfish is curled. As they are cooked, use a slotted spoon to remove the crawfish and shrimp to a platter and set aside until they are cool enough to handle. Remove the shells from the crawfish and shrimp and add the shells back to the pot of cooking liquid, and allow to reduce by two-thirds. (The shells of crawfish are removed by cracking the tail with both hands and forcing it back out through the curve of the tail.) Reserve the crawfish and shrimp meat until needed. When reduced, strain the cooking liquid into a bowl.
• For the sauce:
• In another saucepan, combine the garlic, scallions, bay leaf, nutmeg, if using, and butter over medium heat. Add flour to make a roux and allow it to cook until blond, then begin whisking in the milk. Into the bowl of reduced seafood cooking liquid, whisk the Cheddar and Gruyere cheeses. Add this to the milk mixture and simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed. Remove and discard bay leaf. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.
• Preheat oven to 350 degrees F.
• Make a topping by adding bread crumbs, parsley leaves, Parmesan, Cheddar, Cajun seasoning, horseradish, and hard boiled eggs to a small bowl and combining with a wooden spoon.
• Fold the crawfish and shrimp into the sauce a little at a time so you can control the amount of sauce to the amount of seafood. (Do not feel compelled to use all of the sauce.) Spread the mixture into a 3 quart casserole dish. Sprinkle with the topping and heat about 5 minutes in the oven until the topping is browned. Serve family style, garnished with parsley sprigs.

CRAB AND CORNMEAL STEW

Steps:

• In a medium heavy skillet, heat the olive oil over low heat. Add the onions and bell peppers and cook, stirring occasionally, for 6 to 8 minutes, or until softened. Add the garlic, cumin, and paprika and cook for 2 minutes more, until the aroma is released. Add the tomatoes, pimentos, bay leaf, vinegar, Tabasco, sherry, clam juice and salt to the pan and cook over low heat, stirring occasionally, for about 10 minutes or until thickened and saucy. Add the crab meat and cook for another 6 minutes, then remove from the heat and taste for seasoning. Cover and set aside at the back of the stove while you cook the cornmeal. In a large heavy saucepan, combine the cornmeal, water, oil, and salt. Mix together well and place the pan over medium high heat. Bring the mixture to a boil, then reduce the heat and cover the pan. Cook for 25 to 30 minutes over very low heat, removing the lid to thoroughly stir the mixture every 2 or 3 minutes. When the cornmeal has thickened, season it generously with pepper. Remove the bay leaf from the sauce and gently reheat it if necessary. Ladle the cornmeal into shallow heated bowls and top with a generous ladleful of the crab sauce. Or if desired, mix the two together thoroughly before serving.

SOUTHERN STYLE BEEF STEW

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add beef, and quickly brown on all sides. Pour in the diced tomatoes with green chilies, and stewed tomatoes. Add the okra, lima beans and corn. Bring to a boil, and reduce heat to medium.
• Simmer for about 1 hour. Add potatoes, and continue to simmer for another 30 minutes, or until meat is very tender.

CRAWFISH STEW

Steps:

• Best thing to use is an IRON POT Heat fat until melted in your iron pot.
• Add green peppers, celery, garlic,onions and saute until they are cooked.
• Add flour, blending very well, gradually add all seasonings,tomato sauce,water& crawfish tails.
• Simmer on very low heat.
• In 30 min's it will be done.
• You can serve over rice.
• I like it just plain with no rice.

CRAB STEW

Steps:

• In a large heavy saucepan combine the oil and the flour and cook the roux over moderately low heat, stirring constantly with a metal spatula, for 8 to 10 minutes, or until it is a deep caramel color. Add the onion and the bell pepper and cook the mixture over moderate heat, stirring occasionally, until the vegetables are softened. Add the clam juice, the tomatoes, and 1 cup water, bring the liquid to a boil, and simmer the mixture gently for 15 to 20 minutes, or until it is reduced and thickened. Stir in the crab meat and salt and pepper to taste, simmer the stew for 5 minutes, and stir in the scallion green. Serve the stew over the rice.

STEWED JIMMY CRABS

Steps:

• Remove all traces of mud from crabs.
• Pull off back shell and innards.
• Set a 10 quart pot on the burner.
• Lay 4 strips of bacon on the bottom of the pan and fry.
• Set aside bacon.
• To the bacon grease add 2 tablespoons of flour.
• Brown the flour in the grease, then add 1 quart of water to the pot. Add the diced onion, the cleaned crabs, and the salt and pepper.
• Cook over medium heat for 25 minutes, then add potatoes.
• When potatoes are cooked through, remove the stew from the heat and serve hot. For hearty crab eaters, allow 4 crabs per serving.

THE LADY & SONS CRAB STEW

Steps:

• Heat the butter in a large saucepan over medium heat. Add the flour, stirring to blend it in, then add the garlic. Gradually add the cream and half-and-half, stirring constantly. Add the bouillon cubes and stir well. As the mixture begins to thicken, add the crabmeat, then the sherry and pepper. If the stew seems too thick, thin it with clam juice, which will also add a lot of flavor. Serve in a mug, garnished with grated Parmesan and snipped chives.

SOUTHWESTERN CRABCAKES

Steps:

• In a large bowl, stir together the sour cream and egg white. Stir in the corn and poblano pepper, and season with chili powder, cumin, and cayenne pepper. Mix in the bread crumbs and crabmeat until well blended. Shape into 10 patties about 1/2 inch thick.
• Heat the oil in a large skillet over medium-high heat. Cook the crab cakes 4 or 5 at a time until browned on both sides, about 10 minutes. Cover the pan with a lid while frying so the patties get heated through. Drain on paper towels, and serve immediately.