by Constrained Cook
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Constrained Cook's Notes:
Expand3 Dungeness crabs Ask a question about this ingredient
1 tablespoon Old Bay seasoning Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
Fill a deep pot until water level reaches ¼ of the pot. The crabs don’t need to be fully submerged, as the steam will also aid the cooking process. Add a teaspoon of salt and a tablespoon of Old Bay seasoning to the water (optional, but recommended). Bring the water to a boil. Once boiling, pick up the crabs from the back and place them head first into the pot. Place the cover over the pot and cook the crabs for 18 minutes. Once finished, remove them from the pot and you have perfectly cooked, juicy crabmeat!
Ask a question about this step3 Dungeness crabs cooked and cleaned Ask a question about this ingredient
1 pound shrimp peeled and deveined Ask a question about this ingredient
1 diced small onion Ask a question about this ingredient
1/2 small diced red bell pepper Ask a question about this ingredient
1/2 small diced green pepper Ask a question about this ingredient
1/2 diced fennel bulb Ask a question about this ingredient
12 ounces canned tomatoes (San Marzano preferred) Ask a question about this ingredient
2 cups crab stock or seafood stock if you used store-cooked crab Ask a question about this ingredient
1 teaspoon Old Bay seasoning Ask a question about this ingredient
1 teaspoon smoked paprika Ask a question about this ingredient
5 drops Tabasco Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
3 large cloves of minced garlic Ask a question about this ingredient
Cook the crabs according to the directions above. If desired, substitute with store-bought steamed crabs.
Ask a question about this stepHeat a tablespoon of olive oil in a deep non-stick pan over medium heat. Place the diced andouille into the pan. Heat the sausage through and allow the fat to render.
Ask a question about this stepAdd the onion and cook until translucent. Add 2 cloves of minced garlic and cook for an additional minute.
Ask a question about this stepAdd the red bell pepper, green bell pepper and celery to the pan. Cook until the vegetables are tender, about 5 - 8 minutes. Remove the vegetables and andouille from the pan onto a plate with a slotted spoon.
Ask a question about this stepNext, add the white wine to the pan and deglaze, scraping up all the brown bits.
Ask a question about this stepAdd the canned tomatoes and stock. If you cooked the crabs at home, add 2 cups of the leftover cooking liquid. Otherwise, add 2 cups of store-bought seafood stock.
Ask a question about this stepAdd the bay leaf, Old Bay seasoning, Tabasco and smoked paprika. Stir and bring to a simmer for 20 minutes.
Ask a question about this stepIn the meantime, season the shrimp with salt and pepper. Heat 2 tablespoons of olive oil in a new pan and add a clove of garlic. Once the oil is fragrant, add the shrimp to the pan and cook through, about 3 - 5 minutes.
Ask a question about this stepAdd the andouille and vegetable to the simmering sauce. Heat the vegetables through, about 5 minutes. Then, add the shrimp and crab meat to the sauce. Toss lightly and spoon over bowls of pasta.
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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
