SHRIMP AND CRAB DIP WITHOUT CREAM CHEESE RECIPES

Steps:

• Heat 2 tablespoons of oil in a large skillet over medium heat and add okra, cooking until roping ceases, about 30 minutes; set aside.
• Meanwhile in a large Dutch oven or heavy bottomed stockpot, heat the 3/4 cup of oil.
• Using a wooden spoon, stir in the flour. Cook over medium to medium high heat, stirring constantly, until mixture is a milk chocolate color.
• Add the onion, bell pepper and celery to the roux, cook and stir about 5 minutes, then add the garlic and cook another minute.
• Add the heated stock a little at a time, stirring until fully incorporated.
• Add the tomatoes, thyme, bay leaves, Worcestershire sauce, salt, hot sauce and okra, stir; add the frozen gumbo crab bodies and their whole claws.
• Bring to a boil, reduce heat and low simmer for 1 to 1-1/2 hours, occasionally skimming off any foam and excess oil that accumulates on the top. Do not allow to boil.
• Remove the gumbo crabs and add in the cleaned, boiled crab bodies and the prepared crab claws, if using.
• Toss the shrimp with Old Bay and Cajun seasoning and add to the gumbo pot, cook for about 4 minutes.
• Add the lump crab, very gently stir in so as not to break up the crab too much; simmer just until heated through. Taste and adjust seasonings as needed.
• Serve in bowls over hot, cooked rice and garnish each serving with green onion if desired. Pass hot sauce at the table.

Steps:

• Heat 2 tablespoons of oil in a large skillet over medium heat and add okra, cooking until roping ceases, about 30 minutes; set aside.
• Meanwhile in a large Dutch oven or heavy bottomed stockpot, heat the 3/4 cup of oil.
• Using a wooden spoon, stir in the flour. Cook over medium to medium high heat, stirring constantly, until mixture is a milk chocolate color.
• Add the onion, bell pepper and celery to the roux, cook and stir about 5 minutes, then add the garlic and cook another minute.
• Add the heated stock a little at a time, stirring until fully incorporated.
• Add the tomatoes, thyme, bay leaves, Worcestershire sauce, salt, hot sauce and okra, stir; add the frozen gumbo crab bodies and their whole claws.
• Bring to a boil, reduce heat and low simmer for 1 to 1-1/2 hours, occasionally skimming off any foam and excess oil that accumulates on the top. Do not allow to boil.
• Remove the gumbo crabs and add in the cleaned, boiled crab bodies and the prepared crab claws, if using.
• Toss the shrimp with Old Bay and Cajun seasoning and add to the gumbo pot, cook for about 4 minutes.
• Add the lump crab, very gently stir in so as not to break up the crab too much; simmer just until heated through. Taste and adjust seasonings as needed.
• Serve in bowls over hot, cooked rice and garnish each serving with green onion if desired. Pass hot sauce at the table.