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1
In a 9 1/2-to 10-quart heavy kettle simmer stock ingredients, uncovered, 30 minutes.
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2
Transfer crab legs with tongs to a work surface and cool until they can be handles.
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3
Simmer stock 15 minutes more and pour through a large fine sieve into a large bowl.
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4
Return stock to kettle and keep warm, partially covered.
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5
Cut open crab shells with shears and remove meat, discarding shells and cartilage.
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6
Cut king crab meat into bite-size pieces and transfer to a small bowl.
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7
In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux od the dark reddish-brown color of chestnut shells, about 45 minutes.
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8
(Alternatively, make Microwave Brown Roux , and transfer to skillet.)
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9
Roux may be made 1 week ahead, cooled completely, and chilled, covered, in a glass or stainless-steel bowl.
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10
Reheat roux in skillet over moderately low heat, stirring, before proceeding.
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11
Add onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
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12
Add roux mixture by large spoonfuls to hot stock, stirring well after each addition, and bring to a boil, stirring.
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13
Simmer gumbo, stirring occasionally, 15 minutes.
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14
Add shrimp and simmer, stirring, 2 minutes.
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15
Stir in king crab meat, lump crab meat, and oysters with their reserved liquor and simmer, stirring occasionally, until edges of oysters begin to curl, about 2 minutes.
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16
Stir in scallions, cayenne, and salt to taste.
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17
Gumbo may be made 1 day ahead, cooled completely, uncovered, and chilled, covered.
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18
Serve gumbo ladled over rice in large soup plates.
