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Cajun Crab Etouffee

[ 9 ] December 3, 2008 |

How to Make Crab Meat Etouffee

Crab Meat Etouffee alone or as a topping on Fried Jumbo Shrimp or Grilled Redfish – this dish gives me the warm and cozy feeling of comfort food.

On a Sunday after church, we whipped up this simple dish in a matter of 30 minutes.

No collection of Cajun recipes would be complete without Crab Meat Etouffee.

crab etouffee

Crabmeat Etouffee

Fresh Louisiana Crab Meat

Fresh Louisiana Crab Meat

Ingredients for Crab Etouffee

½ pound fresh crabmeat (claw or white)
¼ cup of flour
5 tablespoons butter
2 cups Cajun Trinity with minced garlic (or 1 bag of Seasoning Blend)
1 can (10 ounce) Rotel tomatoes
1 cup white rice
1 teaspoon Tony’s Creole Seasoning
Chopped green onions or parsley for garnish

To begin, in a medium saucepan – boil 2 cups water.

Frozen seasoning blend

Frozen seasoning blend

Add 1 cup rice. Stir.

Cover and turn down the heat to medium low (#3) for 20 minutes.

Next in a large deep skillet melt 1 tablespoon of butter and sauté the Cajun Trinity and minced garlic.

Set aside in a bowl.

In the same skillet make a roux.

Melt 4 tablespoons butter on medium heat (#6).

Gradually add in ¼ cup of flour stirring constantly.

For an etouffee, continue to stir until golden brown caramel coloring.

Carefully add the Cajun Trinity back to the skillet.

Making the Roux

Making the Roux

Add Rotel tomatoes and 2 cups water.

Stir well and simmer on (#4) for 10 minutes. Stir occasionally to prevent burning or scorching.

Fold in the crab meat.

Season with 1 teaspoon of Tony’s Creole Seasoning.

Simmer another 10 minutes stirring occasionally.

Serving Suggestions for Crab Etouffee

Serve Crab Etouffee over rice in a deep plate.

Garnish with chopped green onions or fresh chopped parsley for color and a side of garlic French bread.

Um Um that Crab Meat Etouffee is some good stuff cher!

beryl stokes

Beryl Stokes

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Category: Cajun Recipes

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Comments (9)

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  1. Pat says:

    These receipes need an icon that allows for printing the receipes ONLY. Ink is too expensive to be printing all the video pictures.

  2. Beryl says:

    Yes, I agree. We just need to figure out how to do it! In the meantime, you could just copy and paste the recipe part to a Word document, then print it. We really appreciate you visiting our site and enjoying our recipes. Thanks for dropping by!

  3. Looks yummy! When shall we come over to eat? ;-D

  4. Naty says:

    I live in Toronto. I don’t know where to buy Creole’s seasoning. Do you have any substitute for this?

  5. Beryl says:

    Hi Naty, You could use a little cayenne pepper, garlic powder, black pepper and salt.

  6. Anne says:

    Can’t wait to surprise my husband with this recipe — I’m so glad I found your site! (Your girls are just beautiful, too.)

    Thanks — I’ll let you know how he likes it!

  7. Anne says:

    Oh, no. I’m sorry to say that mine didn’t turn out right at all! I mean, it was very tasty, but it was like crab soup — MUCH too watery, even after I gave up and ladled about 1 cup worth of liquid out of it at the end. What did I do wrong?? Was I not supposed to add the 4 cups of water at all? (I notice that it is in the directions, but not in the list of ingredients.) I’m disappointed. :(

  8. Beryl says:

    Hi Anne,

    I’m sorry yout etouffee didn’t come out right. 4 cups of water is too much. Just add enough water so that it is the consistency that you want.


  9. Beryl and Mike says:

    I stumbled onto your site and I must say I am so happy that I did. What joy your girls are and the recipes are so simple. You all make it appear that you are having so much fun. You give off a feeling of happiness, home and comfort. Thanks.

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