Information
20min
45min
2
This Brazilian crab stew from founder Marsh Skeele, is one of his favorites to make and is always a hit with his guests. It can easily be made with any number of seafood options, but is especially delicious with Dungeness (dungy) crab. One of Marsh’s secrets is to use the crab shells in the stew stock to pack an even bigger crabby punch.
Ingredients
- 2 dungeness crab clusters
- 1 (14-ounce) can full-fat coconut milk
- 2 tablespoons olive oil
- 1 medium yellow onion, sliced thinly
- 1 medium leek, sliced thinly
- 1 red bell pepper, sliced thinly
- 3 cloves garlic, minced
- 1 teaspoon smoked sweet paprika
- Pinch red pepper flakes
- 1 (14-ounce) can fire roasted tomatoes
- ½ cup cilantro leaves, for garnish
- Lime wedges, for garnish
- Salt and pepper, to taste
Directions
SEPARATE CRAB
Thaw the Dungeness crab and remove the meat from the crab shells, reserving the crab shells for the stock.
MAKE STOCK
Meanwhile, using a fork, mash the browned garlic to a paste with a pinch of salt. Add the mayonnaise, lemon juice, and a pinch of cayenne pepper, and stir to combine.
MAKE STOCK
Remove (and reserve) the thick cream from the top of the coconut milk can. Bring the coconut milk liquid, 1½ cups water, and the crab shells to a boil in a medium saucepan. Simmer for 15-20 minutes. Strain out the shells from the stock.
SAUTÉ AROMATICS
Heat the olive oil in a large sauce pan over medium heat. Sauté onion, leek and bell pepper 5-7 minutes until slightly caramelized. Add the garlic, paprika, and red pepper flakes, and sauté until aromatic, about 1 minute.
MELD FLAVORS
Add the fire roasted tomatoes to the aromatics and simmer 7-8 minutes. Then add the strained crab stock and the reserved coconut cream to the tomatoes and peppers.
FINISH THE STEW
Simmer the stew for an additional 5 minutes, and then gently stir in the crab meat, leaving some out for garnish. Season with salt & pepper to taste.
SERVE
Serve in bowls topped with crab meat, a squeeze of lime, and cilantro. Crusty bread on the side doesn’t hurt either!
Marsh's Pro Tip
Mix and match! Add in some firm white fish 5 minutes before serving along with the dungy, or switch out the crab with spot prawns (and their shells)!
Marsh Skeele
Marsh is our original fisherman and helped start Sitka Seafood Market over a decade ago. He grew up fishing with his family outside of Sitka and began his own fishing journey captaining the F/V Loon in 2011. Shortly thereafter at a dinner party sharing his catch, he met friends that figured out how to get his fish to the Midwest and Sitka Seafood Market was born. He loves finding the highest quality ingredients and sharing the stories of their harvest over a dinner party. You can find him fishing with his family in Sitka and searching for the next delicious piece of seafood to share with you.
