Alaska-Style Crab Gumbo
A spicy crab gumbo good enough to make a Louisianian beg for more.
1 1/2 pounds Alaska crab legs, king, snow or Dungeness, thawed if necessary
1/3 cup all-purpose flour
1 (14.5-ounce) can chicken broth
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1 (28-ounce) can diced tomatoes in juice
1 cup chopped ham
1 (10-ounce) package frozen sliced okra
1 1/2 teaspoons garlic salt
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
- Break crab legs at joints; set aside. Cook flour in a non-stick skillet over medium-high heat until lightly browned, about 5 minutes, stirring frequently. Remove from heat and stir in chicken broth until smooth.
- Spray a large stockpot with vegetable cooking spray and add oil. Over medium-high heat, stir in onion, bell pepper, celery and sauté 3 to 5 minutes. Add diced tomatoes, ham, okra, garlic salt, thyme and red pepper flakes; stir in roux (brown flour and broth). Bring to a boil, stirring frequently. Reduce heat and cook, uncovered, 10 minutes. Stir in crab legs and cook, covered, an additional 5 minutes.
Makes 8 servings.
Recipe courtesy of Alaska Seafood Marketing Institute.