Eggplant Stew with Blue Crabs (Legume ak Crab)
A delicious stew or legume, such as Eggplant Stew with Blue Crabs, is best served with our favorite Black Beans and Rice recipe. This is perfect for dinner on Saturdays when you want to pass over a flavorful and healthy bowl of Bouillon.
If you’re looking for a vibrant, soul-warming dish that explodes with Caribbean flavor, look no further than Legume ak Crab, also known as Haitian Eggplant Stew with Blue Crabs. This isn’t your average stew; it’s a symphony of textures and tastes, where tender eggplant melts in your mouth alongside the sweetness of ripe tomatoes, the savory punch of blue crabs, and the warmth of aromatic spices.
A Culinary Journey to Haiti:
Legume ak Crab is a staple in Haitian cuisine, reflecting the island’s rich cultural heritage and its reliance on fresh, local ingredients. The eggplant, known as “legumes” in Haitian Creole, brings an earthy sweetness, while the blue crabs, abundant in the coastal waters, add a unique seafood layer. This dish isn’t just a meal; it’s a journey to the heart of Haiti, each bite bursting with tradition and flavor.
What is a Haitian legume?
The word “legume” in Haitian culture refers to a meatless stew of vegetables or a stew of vegetables with meat or seafood. Haitian people will make “legumes” with any leafy vegetables or root vegetables. Because taste is what matters, the right vegetable paired with the proper cut of meat or seafood makes for a delicious meal to serve for lunch or dinner.
Bones with meat are also a considerable part of “legumes.” It is known that bones are very flavorful; therefore, adding cuts of meat with bones is always a good idea.
Protein options for legumes or stews
Legumes or stews are made with meat or seafood. I decided to make Eggplant Stew with Blue Soft Crabs. The recipe’s name may sound intimidating, but it’s actually quite easy to make. The only challenge you may have is finding fresh blue soft crabs.
Using frozen crabs is acceptable, but they won’t provide the true taste of seafood combined with vegetables. Remember, “fresh” is the key to wonderful and tasty dishes.
How to clean crab to make “legume Haitien” (Haitian vegetable Stew)
I found this wonderful site on the web about cleaning crabs. This is exactly how I clean them with the exception of the ice water. I usually put the crabs in the freezer for about 1 hour and hope they are no longer alive by then. I also remove the tips of the legs. Check out the site. http://www.bluecrab.info/cbyc.html
How to make Eggplant Stew with Blue Crabs
Craving a vibrant, spicy adventure for your taste buds? Look no further than this Spicy Eggplant Stew with Blue Crabs, a fusion dish inspired by the iconic Haitian Legume ak Crab. This recipe takes the essence of the traditional stew and adds a kick of heat, creating a unique and exciting flavor profile.
Ingredients:
- Earthy Base:
- Eggplant, cubed (adds sweetness and texture)
- Olive oil (for richness)
- Onion (aromatic foundation)
- Garlic (pungent depth)
- Red bell pepper, chopped (sweetness and vibrant color)
- Green bell pepper, chopped (freshness and a touch of heat)
- Spicy Heatwave:
- Chili powder (smoky warmth)
- Cayenne pepper (fiery kick)
- Paprika (smoky sweetness)
- Ground cumin (earthy warmth)
- Red pepper flakes (adjustable heat boost)
- Tomatoey Goodness:
- Can diced tomatoes (tangy base)
- Unsweetened tomato puree (richness and depth)
- Bay leaf (aromatic complexity)
- Seafood Star:
- Blue crabs, cleaned and cracked (sweet, succulent star of the show)
- Finishing Touches:
- Salt and freshly ground black pepper (to taste)
- Chopped fresh parsley (bright, citrusy garnish)
Instructions:
- Heat & Build the Base: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and bell peppers, cook for another minute until fragrant.
- Spice Up Your Life: Add the chili powder, cayenne pepper, paprika, cumin, and red pepper flakes (start with less and adjust to your spice level). Toast the spices for 30 seconds, releasing their aromatic magic.
- Tomato Time: Pour in the diced tomatoes, tomato puree, and bay leaf. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Eggplant Party: Add the cubed eggplant and stir to coat. Season with salt and pepper. Simmer for 15-20 minutes, or until the eggplant softens slightly.
- Crab Craze: Gently stir in the cleaned and cracked blue crabs. Simmer for an additional 10-15 minutes, or until the crabs are cooked through and their flavor infuses the stew.
- Finishing Touches: Remove from heat, discard the bay leaf, and adjust seasonings to taste. Garnish with fresh cilantro and serve hot with your favorite rice or crusty bread.
Tips:
- For a thicker stew, mash some of the cooked eggplant into the sauce.
- Substitute shrimp or another seafood of your choice for the blue crabs.
- Add a squeeze of lime juice for a touch of acidity.
- Enjoy with white rice, yam, plantains or other grains.
- Leftovers taste even better the next day!
This recipe is just a starting point – feel free to adjust the spice level, vegetables, or seafood to your own preferences. So, grab your ingredients, crank up the music, and embark on a flavorful journey with this Spicy Eggplant Stew with Blue Crabs!
Enjoy!
Note: Eggplant Stew with Blue Crab can be served with rice or root vegetables such as yucca, plantains, manioc, or yams.
You may add seafood seasoning if you prefer.
Eggplant Stew with Blue Crabs (Haitian-Spiced Version)
Ingredients
Seafood
- 8 medium blue crabs cleaned and cracked
- 2 tablespoons sour orange juice or substitute with additional lime/lemon juice
- 1 tablespoon fresh lime or lemon juice
- 1 tablespoon fresh garlic minced
- 1 tablespoon kosher or sea salt
- 1 teaspoon freshly ground black pepper
- 1 small whole hot pepper habanero or Scotch bonnet, seeds removed and sliced
Vegetables & Base
- 4 medium eggplants peeled and cubed into 1-inch pieces
- 2 medium onions thinly sliced
- 2 medium green bell peppers diced
- 2 medium red bell peppers diced
- 1 large carrot sliced or diced
- 2 cups fresh tomatoes diced
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 4 –6 cups water
- 1 cup reserved water from boiled eggplant
Aromatics & Herbs
- 1 bouquet garni parsley and thyme tied together
- 1 bay leaf
Spice Blend
- 1 teaspoon chili powder smoky warmth
- ½ teaspoon cayenne pepper fiery kick, adjust to taste
- 1 teaspoon paprika smoky sweetness
- 1 teaspoon ground cumin earthy warmth
- ½ teaspoon red pepper flakes adjustable heat boost
Instructions
Prepare the Crab
- In a bowl, season the cleaned crabs with sour orange juice, lime juice, garlic, salt, pepper, and hot pepper. Set aside to marinate while preparing the stew base.
Cook the Eggplant
- In a large pot, bring 4–6 cups of water to a boil. Add the cubed eggplant and cook for 10 minutes until softened. Drain, reserving 1 cup of the cooking liquid. Set aside.
Build the Flavor Base
- In a large Dutch oven, heat olive oil over medium heat. Add onions, bell peppers, and carrot. Cook until softened, about 5–7 minutes. Stir in tomato paste and cook for 1 minute.
Spice It Up
- Add chili powder, cayenne, paprika, cumin, and red pepper flakes. Toast the spices for 30–60 seconds to release their aroma.
Tomato Time
- Stir in the diced tomatoes, bouquet garni, bay leaf, and a splash of the reserved eggplant water. Simmer for 5 minutes to develop flavor.
Eggplant Party
- Add the cooked eggplant cubes. Mash a few pieces lightly to thicken the stew. Simmer another 10 minutes, adding more reserved water if needed.
Crab Craze
- Add the seasoned blue crabs. Stir gently to coat with the sauce. Cover and simmer for 15–20 minutes, until the crabs are cooked through and the flavors meld.
Final Touches
- Remove the bouquet garni and bay leaf. Adjust seasonings to taste. Garnish with chopped fresh parsley and serve hot.
Notes
- For a thicker stew, mash more eggplant into the sauce.
- Substitute shrimp, lobster, or another seafood if desired.
- Add a squeeze of lime juice before serving for brightness.
- Serve with white rice, boiled yuca, plantains, or yams.
- Leftovers taste even better the next day!
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published September 21, 2018.
