Portuguese-Style Alaska Crab Stew
Fry chorizo in large nonstick skillet or stock pot until browned.
Drain on paper towels.
Sauté onion in olive oil over medium-high heat for 3 minutes.
Add garlic; cook and stir one minute.
Add beer and broth; bring to a boil and cook one minute.
Stir in chorizo, tomatoes and kale; simmer, uncovered, for 5 minutes.
Rinse Alaska King Crab legs under cold running water to remove any ice glaze.
Add crab to Stew, return to a simmer, cover and cook for 12 to 15 minutes.
Turn crab legs over, if needed, to simmer on all sides in the broth.
Add salt and pepper to taste.
TIMER
30 Minutes
NUTRITION FACTS
Nutrients per serving: 480 calories, 22g total fat, 7g saturated fat, 42% calories from fat, 116mg cholesterol, 48g protein, 16g carbohydrate, 3g fiber, 2563mg sodium, 167mg calcium, and 400mg omega-3 fatty acids.
Recipe and photo courtesy of The Alaska Seafood Marketing Institute
Ingredients
Directions
Fry chorizo in large nonstick skillet or stock pot until browned.
Drain on paper towels.
Sauté onion in olive oil over medium-high heat for 3 minutes.
Add garlic; cook and stir one minute.
Add beer and broth; bring to a boil and cook one minute.
Stir in chorizo, tomatoes and kale; simmer, uncovered, for 5 minutes.
Rinse Alaska King Crab legs under cold running water to remove any ice glaze.
Add crab to Stew, return to a simmer, cover and cook for 12 to 15 minutes.
Turn crab legs over, if needed, to simmer on all sides in the broth.
Add salt and pepper to taste.