Skip to content
Pot of Crab Stew on Stove cooked.

Alice’s Crab Stew

Alice's Crab Stew
Recipe By:
Alice's Crab Stew
  • 1 c. of Roux in jar.
  • 9 c. warm water
  • 2 c. chopped onions
  • 1 c. chopped red bell pepper
  • 1 c. chopped green bell pepper
  • 3 large tomatoes, diced
  • 2 T. minced garlic
  • 3 T. tomato paste (I used tube type.)
  • Olive oil
  • 2 dozen boiled crabs, cleaned and body split in half
  • 1 lb. back fin crabmeat
  • 1-2 bunches chopped green onions
  • Salt, red/black pepper
  • File'
  1. In large saucepan, place 9 cups of warm water and place over low heat.
  2. Dissolve the roux in the warm water. Do not let boil.
  3. In large pot, drizzle olive oil to coat bottom of pot.
  4. Heat oil and add onions, bell peppers and tomatoes. Cook until tender.
  5. Add garlic and tomato paste. Cook another 5 minutes. Want this to be really soft and almost broken up but not real mushy.
  6. Pour the hot roux over the veggies. Simmer for 20 minutes. Stir occasionally.
  7. Add the crab bodies and simmer for 5 minutes. Taste for seasoning. The degree of seasoning that your boiled crabs will determine how much to add.
  8. Add the back fin crabmeat. Stir in. Simmer another 5 minutes.
  9. Garnish with green onions.
*****Serve over hot rice, with boiled eggs and file.

Print Friendly, PDF & Email
Back To Top