Crab Stew

Name: Crab Stew
Ingredients: 2 tablespoons vegetable oil; 3 tablespoons all-purpose flour; 1 onion, chopped; 1 small green bell pepper, chopped; an 8-ounce bottle of clam juice; 2 fresh or canned plum tomatoes, seeded and chopped; 1/2 pound lump crab meat, picked over; 1/3 cup thinly sliced scallion green; cooked rice as an accompaniment

9 ingredients

5 steps

Ingredients

2 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 onion, chopped
1 small green bell pepper, chopped
an 8-ounce bottle of clam juice
2 fresh or canned plum tomatoes, seeded and chopped
1/2 pound lump crab meat, picked over
1/3 cup thinly sliced scallion green
cooked rice as an accompaniment

Directions

1

In a large heavy saucepan combine the oil and the flour and cook the roux over moderately low heat, stirring constantly with a metal spatula, for 8 to 10 minutes, or until it is a deep caramel color.
2

Add the onion and the bell pepper and cook the mixture over moderate heat, stirring occasionally, until the vegetables are softened.
3

Add the clam juice, the tomatoes, and 1 cup water, bring the liquid to a boil, and simmer the mixture gently for 15 to 20 minutes, or until it is reduced and thickened.
4

Stir in the crab meat and salt and pepper to taste, simmer the stew for 5 minutes, and stir in the scallion green.
5

Serve the stew over the rice.