Alaska Dungeness Crab Jambalaya
Serving Size : 4
Ingredients for prepare Alaska Dungeness Crab Jambalaya
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | dungeness crab - (2 to 2 lbs) - thawed if necessary |
| 2 | slices | bacon - diced |
| 1/2 | cup | chopped onion |
| 1/2 | cup | chopped green pepper |
| 1 | tablespoon | flour |
| 3 | cups | cooked rice |
| 1 | can | tomatoes - (14 1/2 to 16 oz) - undrained |
| 1 | teaspoon | Worcestershire sauce |
| 1/4 | teaspoon | paprika |
| 1/8 | teaspoon | thyme - crushed |
recipe Alaska Dungeness Crab Jambalaya
Lift off back shell of crab. Remove and discard viscera and gills.
Alaska Dungeness Crab Jambalaya
Rinse crab thoroughly under cool, running water. Break off legs; crack along edges. Cut
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legs into serving-sized pieces. Break body section into several pieces; remove meat and
Alaska Dungeness Crab Jambalaya
reserve. Cook bacon until crisp. Add onion and green pepper; cook until tender. Stir in flour;
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cook 1 minute. Stir in remaining ingredients except crab meat; break up tomatoes with spoon. Cook 5 minutes; stir occasionally.
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Stir in reserved crab meat. Arrange cracked crab legs over rice mixture. Cover and cook
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over medium heat about 5 minutes or until crab is thoroughly heated.
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This recipe yields 4 to 5 servings. Comments: Serve with small forks and extra
Alaska Dungeness Crab Jambalaya
napkins. Nice served with crusty French bread. Source: "Alaska Seafood Marketing Institute at http://www.alaskaseafood.org" S(Formatted for MC5):
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"04-01-2000 by Joe Comiskey - jcomiskey@krypto.net"
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