As a Louisiana Girl, I love Crab Meat.  We don’t boil Crabs often but we do eat a lot of Crab Cakes.

Typically, that’s what I would have made with the fresh Crab Meat. Here is my delicious Crab Étouffée. 

Crab Étouffée

Crab Étouffée is a delicious Southern dish. A yummy dish that can be prepared in less than 30 minutes.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5 people


  • 4 Tbsp Land o Lakes Butter
  • 1 Onion Diced
  • 1 Carton Crab Meat About 1 - 1 1/2 lb
  • 10 1/2 oz Golden Mushrooms
  • 32 oz Seafood Stock
  • Dry Parsley Flakes Generous amount
  • Garlic Powder Season to taste
  • Onion Powder Season to taste
  • Cayenne Pepper Season to taste
  • Smoked Paprika Season to taste
  • Maldon Salt Season to taste


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Crab Étouffée
  • Land O Lakes Butter
  • White Onion
  • Fresh Crab Meat
  • Golden Mushrooms
  • Seafood Stock
  • Cayenne Pepper
  • Onion Powder
  • Garlic Powder
  • Dry Parsley
  • Smoked Paprika
  • Maldon Salt
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  1. Season the Crab meat with Salt, Onion Powder, Garlic Powder, Smoked Paprika, and Cayenne Pepper.
  2. Add the butter to the skillet.
  3. Once the butter is almost completely melted, add the onions.
  4. Saute the onions. About 3 - 5 minutes.
  5. Add the Crab Meat and mix in with the onions. About 3 minutes.
  6. Add in the golden mushrooms. Mix together.
  7. Add in the Seafood Stock.
  8. Mix the ingredients together. Stir well.
  9. Lower the heat to medium to low heat. Cook for 5 - 10 minutes. Stirring often. Taste.
  10. Add more seasoning to the Crab Étouffée if necessary.
  11. Add in the parsley flakes and green onions. Cook a minute or so. Stir.
  12. Serve over catfish with rice.
  13. I served my Étouffée with Poblano and Cheese Grits, topped with collard greens, Fried Catfish and topped with the Crab Étouffée. So yummy.
  14. Enjoy.
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