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

Directions: 

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.