📝 About This Recipe
A cornerstone of Acadian comfort, this Crab Étouffée is a silky, gold-hued masterpiece that 'smothers' delicate jumbo lump crabmeat in a rich, buttery gravy. Unlike its shrimp-based cousin, this version relies on a blonde roux and sweet shellfish stock to let the clean, oceanic flavor of the blue crab shine. It is a celebratory dish that perfectly captures the soul of the Bayou, offering a sophisticated balance of Creole spices and the holy trinity of aromatics.
🥗 Ingredients
The Roux and Aromatics
- 1 stick Unsalted Butter (8 tablespoons)
- 1/2 cup All-purpose Flour (sifted)
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (seeded and diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
The Liquid and Seasoning
- 3 cups Seafood Stock (homemade or high-quality store-bought)
- 1 tablespoon Creole Seasoning (adjust based on salt content)
- 1/2 teaspoon Dried Thyme
- 1 whole Bay Leaf (dried)
- 1 teaspoon Worcestershire Sauce
- 1/4 teaspoon Cayenne Pepper (optional for extra heat)
- 1 tablespoon Tomato Paste (for color and depth)
The Seafood and Garnish
- 1 pound Jumbo Lump Crabmeat (picked over for shells, kept in large chunks)
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (finely chopped)
- 4 cups Cooked White Rice (long-grain, kept warm)
- 1 half Lemon (for a final squeeze of juice)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or a large cast-iron skillet, melt the butter over medium heat until it begins to foam.
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2
Whisk in the flour gradually to begin your roux. Cook, whisking constantly, for about 8-10 minutes. You are looking for a 'blonde' or 'peanut butter' stage—lighter than a gumbo roux to ensure the crab's flavor isn't overpowered.
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3
Add the diced onion, bell pepper, and celery (the 'Holy Trinity') to the roux. Stir well to coat the vegetables. Sauté for 5-7 minutes until the vegetables have softened and the onions are translucent.
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4
Stir in the minced garlic and tomato paste. Cook for an additional 2 minutes, allowing the tomato paste to darken slightly and the garlic to become fragrant.
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5
Slowly pour in the seafood stock, one cup at a time, whisking vigorously after each addition to prevent lumps from forming in the gravy.
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6
Add the Creole seasoning, dried thyme, bay leaf, Worcestershire sauce, and cayenne pepper. Stir to combine.
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7
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover and simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken to a velvety consistency.
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8
Taste the sauce. Adjust salt or Creole seasoning if necessary. Remove the bay leaf and discard it.
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9
Gently fold in the lump crabmeat. Be very careful not to over-stir; you want to keep those beautiful lumps of crab intact rather than shredding them.
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10
Cover the pot and let the crab simmer in the sauce for just 5 minutes—only long enough to heat the meat through.
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11
Stir in half of the green onions and half of the parsley. Squeeze the juice of half a lemon over the pot to brighten the richness of the butter.
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12
Serve immediately by ladling a generous portion of the étouffée over a mound of warm white rice. Garnish with the remaining green onions and parsley.
💡 Chef's Tips
Be patient with your roux; a blonde roux provides the thick body needed without the toasted nuttiness that distracts from the crab. Always pick through your crabmeat twice to ensure no shell fragments remain, but do so gently to avoid breaking the lumps. If the sauce becomes too thick while simmering, splash in a little more stock or water to reach your desired consistency. Use a low-sodium Creole seasoning if possible so you can control the salt level independently. Never boil the crabmeat; it is already cooked and only needs to be 'smothered' and heated to maintain its tender texture.
🍽️ Serving Suggestions
Serve with a side of buttery toasted French bread to soak up every drop of the golden gravy. A crisp, chilled glass of Chenin Blanc or an off-dry Riesling cuts through the richness beautifully. Pair with a simple side of steamed green beans or a bright vinegar-based coleslaw for contrast. Offer a bottle of Louisiana-style hot sauce on the table for those who want an extra kick of acidity and heat. Finish the meal with a classic bread pudding or lemon tart to cleanse the palate.