King Crab Etouffee

  • Preparation Time: 20 minutes
  • Cook time: 18 minutes
  • Yield: 4 servings


  • 2 lbs King Crab Legs
  • 1/4 cup Vegetable Oil
  • 2 cups Celery, chopped
  • 2 cups Onion, chopped
  • 1/2 cup Green Bell Pepper, chopped
  • 1 large Clove Garlic, minced
  • 2 Bay Leaves
  • 1/2 cup Clam Juice
  • 1/2 cup Water
  • 1 Tbsp Flour
  • 2 Tbsp fresh Parsley, finely-chopped
  • 3 Tbsp Green Onion, chopped
  • Salt & Cayenne Pepper, to taste


Remove king crab meat from shell and cut into bite-sized pieces. Place oil in a large skillet. Add onion, celery, and bell pepper. Sauté over medium-high heat until soft (approximately 10-12 minutes). Add garlic and bay leaves; reduce heat. Combine water and clam juice; add flour and mix together well. Pour mixture into skillet with onion, celery, and bell pepper, and stir until the mixture starts to thicken. Add king crab meat, parsley, and green onion. Cook 5 minutes, or until mixture is heated thoroughly. Remove the bay leaves. Taste, adding cayenne pepper and salt as needed. Serve over rice.