Winter Crab Gumbo

Name: Winter Crab Gumbo
Prep time: 1 h 27 min
Cook time: 1 h 27 min
Total time: 1 h 27 min
Yield: 5
Cuisine: Creole, Cajun
Ingredients: 5 servings Fennel oil, optional (see Note); 2 teaspoons instant granulated dashi dissolved in 1 cup water or seafood stock; 118 milliliters dry sherry; 1 kilograms Dungeness crab, live or cooked; 237 milliliters finely diced fennel, tops saved; 59 milliliters seeded, diced jalapeno pepper; 1 quart low-sodium chicken stock; 177 milliliters peeled, finely diced parsnip; 237 milliliters picked, cooked crab meat; 1 pinch Pinch of sugar, if needed; 177 milliliters cooked tomatillos (canned), drained, chopped and juices saved; 118 milliliters A scant unbleached all- purpose white flour; 118 milliliters unsalted butter; 237 milliliters diced white onion; 5 servings Salt, cayenne and white pepper to taste

Winter Crab Gumbo might be just the Creole recipe you are searching for. This main course has 483 calories, 43g of protein, and 22g of fat per serving. This recipe serves 5. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up jalapeno pepper, fennel oil, dungeness crab, and a few other things to make it today. Winter will be even more special with this recipe. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes around 1 hour and 27 minutes.

Ingredients

Servings:

5servings

Fennel oil, optional (see Note)2teaspoons

instant granulated dashi dissolved in 1 cup water or seafood stock 118milliliters

dry sherry 1kilograms

Dungeness crab, live or cooked 237milliliters

finely diced fennel, tops saved 59milliliters

seeded, diced jalapeno pepper 1quart

low-sodium chicken stock 177milliliters

peeled, finely diced parsnip 237milliliters

picked, cooked crab meat 1pinch

Pinch of sugar, if needed 177milliliters

cooked tomatillos (canned), drained, chopped and juices saved 118milliliters

A scant unbleached all- purpose white flour 118milliliters

unsalted butter 237milliliters

diced white onion 5servings

Salt, cayenne and white pepper to taste

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.