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.
2 dungeness crab clusters Available in Our Premium Seafood Subscription Box
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
Thaw the Dungeness crab and remove the meat from the crab shells, reserving the crab shells for the 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.
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.
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 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)!