Crab Stew

1. 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. 2

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

3. 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. 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. 5

   Serve the stew over the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.