Stone Crab Etouffee – Bennyseafood

Here is the best recipe for stone crab Etouffee.


  • ¼ cup Vegetable Oil
  • 2 cups Onion; chopped
  • 1/2 cup Green Bell Pepper; chopped
  • 2 tsp Garlic; minced
  • 2 Tbsp Flour
  • 1/2 cup Water
  • 1/2 cup Clam juice
  • 3 cans (6.35 oz) ROBINSON CRUSOE Stone Crab, drained
  • 2 Tbsp Fresh Parsley; chopped fine
  • 1 can ROBINSON CRUSOE Mussels, drained
  • 1 can ROBINSON CRUSOE Stone Crab, drained
  • ½ tsp Cumin seed, toasted ground
  • 1 tsp Coriander seed, toasted, ground
  • Sea salt, to taste


  1. Place oil in large skillet over medium heat.  Add onion and bell pepper; sauté until soft; add garlic and reduce heat.
  2. Add flour; continue sautéing until mixture is combined and slightly blond.
  3. Combine water and clam juice into the skillet with vegetables and stir until the mixture starts to thicken.
  4. Add crab meat, parsley, and green onion.  Cook 5 minutes or until mixture is just heated through.  Taste, adding Cayenne pepper and salt as needed.
  5. To serve: place a scoop of rice in center of bowl; spoon Etouffee around rice; sprinkle with fresh chopped parsley.

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