Remove the celery from vegetable bag and discard. Heat butter in stock pot. Follow the kit directions by sautéing the onions, peppers, corn, and potatoes. Add spice envelope and create a rue. Add milk and sugar. Stir frequently to ensure that the milk does not scorch. After 10 minutes, add crab meat. Lastly, add shrimp; allowing to cook until pink.
If mix is not available, it can be made easily from scratch:
Crack 1-1.5 lbs of crab legs. Retain the crab shells and boil for 30 mins with 4 cups of water to make a stock. Create a roux with 3-4 tbsp of butter. Add 1/3 cup flour to melted butter and 1 tablespoon of Old Bay. Once roux has formed a paste, add 1/2 of a medium onion (chopped) and a teaspoon of minced garlic. Sweat the garlic and onion for a few minutes then add 3 cups of the crab stock. Retain the 4th cup of stock in case it is need to thin the soup later. To soup base, add 3-4 cubed red skin potatoes and 3 ears of sweet corn shucked. Add 1/4 cup white sugar. Cook for 30 minutes. If needed, thicken with a few tablespoons of corn starch. Add crab meat and continue to cook. 5 minutes before serving, add the shrimp.
Serve with pimento cheese and saltines.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (411g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 144 (42%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 180.8mg||56 %|
|Sodium 1155.7mg||40 %|
|Potassium 425.9mg||11 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 16g|
|Protein 31.8g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 346
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