Recipe courtesy of Jim Richard

Stinky's Stew with Mema's Pressed Crab Po Boy

  • Level: Intermediate
  • Total: 1 hr 45 min
  • Active: 50 min
  • Yield: 1 serving stew; 4 servings po boy
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Ingredients

Crab Stock:

6 ounces onions

4 ounces celery

4 ounces leeks

1 gallon shrimp shells

4 roasted blue crab bodies

3 flounder bones

4 ounces sherry

8 peppercorns

2 bay leaves

8 cups light chicken stock

Crab Po Boy:

1 ounce unsalted butter

3/4 cup chopped celery

3/4 cup chopped onions

1 ounce white wine

1/4 teaspoon chicken base

1 bay leaf

1 ounce lemon juice

1 tablespoon mixed salt and freshly ground black pepper

2 to 3 dashes hot sauce, such as Tabasco

1 pound crab claw meat, picked well

2 tablespoons chopped green onions

2 tablespoons chopped fresh parsley

14 crushed butter crackers or wafer crackers, such as Captain's

Four 6- to 8-inch soft white rolls

Stinky's Stew:

2 tablespoons unsalted butter

16-20 count peeled and deveined shrimp

2 ounces Gulf fish pieces

2 U-10 sea scallops

Salt and freshly ground black pepper

1/4 cup roasted corn kernels

1/4 cup Roma tomatoes, cut into 1/2-inch pieces

1 teaspoon garlic, minced

1/2 teaspoon red pepper flakes

1/4 cup white wine

5 black mussels

5 oysters

1 full snow crab cluster

2 tablespoons basil butter

Directions

  1. For the stock: Lay the onions, celery and leeks in the bottom of a large pot.Lay the shrimp shells, crab bodies and fish bones over the vegetables.Add the sherry, peppercorns and bay leaves and cover and steam Pour in the chicken stock and simmer for 45 minutes. Strain and reserve.
  2. For the po boy: Melt the butter, then add the celery and onions and cook for 5 minutes. Add 1 ounce water, the wine, chicken base and bring to simmer. Stir in the lemon juice, salt and black pepper and hot sauce. Add the crab meat and toss together (do not overcook). Fold in the onions, parsley and crackersook for one minute more. Spoon the crab mixture onto the rolls.
  3. For the stew and assembly: Place crab po boy on a sandwich press. Reserve the rest to cook and eat separately. Meanwhile, melt butter in a small saucepot over medium heat. Sprinkle the shrimp with salt and black pepper and sear the shrimp, fish. Remove.Add the corn, tomatoes, garlic and red pepper flakes and cook for 3 minutes. Pour in the wine to deglaze, and then add 1 1/2 cups of the crab stock and bring to a simmer.Add for 4 minutes. a large stew bowl. Place crab cluster hanging on edge of bowl. Serve with a pressed po boy on side, a cocktail fork, soup spoon, shell bowl and wet nap on a doilied plate.

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