Justin Wilson Lookin’ Back: Crabmeat Etouffee

Dis is so easy to cook and it tastes so good, you are going to think somebody lied to you about how good it is. I garontee!

Serves 4 people


  • 1/2 cup (1 stick) of margarine or butter
  • 4 cups of chopped onions
  • 1 cup of chopped green onions
  • 1 cup of chopped bell peppers
  • 1 1/2 cups of chopped fresh parsley
  • 2 cups of dry white wine
  • 1 tablespoon of steak sauce
  • 1 teaspoon minced garlic
  • 2 pounds crabmeat, picked over for shells and cartilage
  • Salt to taste
  • 2 tablespoons mild picante sauce


In a large frying pan, melt the margarine over a medium fire.

Add the onions, green onions, bell peppers, and parsley and cook, stirring until the onions are clear.

Add the wine, steak sauce, and garlic and cook for 10 minutes more, stirring a couple of times.
Add the crabmeat, salt, and picante sauce and stir to mix well.

Reduce the heat to low, cover, and simmer for 30-45 minutes. Serve over cooked rice or pasta.

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