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Eggplant Stew with Blue Crabs (Legume ak Crab)

Eggplant stew Eggplant with Blue Crabs

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, a reflection of 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 legume

The word Legume in Haitian culture means 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 mixed with the proper cut of meat or seafood is a delicious meal to serve for lunch or dinner.

Bones with meat are also a huge 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 very difficult to make, but it is not! The only challenge you may have is finding fresh blue soft crabs.

Using frozen crabs is okay, but they will not give you the true taste of seafood mixed with vegetables. Remember, “fresh” is the key to wonderful and tasty dishes.

Blue Crabs with Peppers and Onions

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Eggplant stew
Eggplant with Blue Crabs
Eggplant 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 with blue crabs 2

Eggplant with Blue Crabs

Eggplant with Blue Crabs, a Haitian dish loved by many. Crab cooked in a mixture of eggplant, tomato and spices.
No ratings yet
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course, Main Dishes
Cuisine Caribbean, Haitian Cuisine
Servings 8
Calories 149 kcal

Ingredients
  

  • 8 medium Blue Crabs cleaned
  • 2 tablespoons Sour Orange Juice
  • 1 tablespoon Fresh Lime or Lemon Juice
  • 1 tablespoon Salt kosher or sea salt
  • 1 tablespoon Fresh Garlic minced
  • 1 small whole hot pepper habanero or scotch bonnet – seeds removed and sliced
  • 1 teaspoon Fresh Ground Black Pepper
  • 4 medium Eggplants skin removed and cubed into 1 inch pieces
  • 4 – 6 cups Water
  • 1 tablespoon Tomato Paste
  • 2 medium Onions sliced
  • 2 cups Tomatoes diced
  • 1 Bouquet Garni parsley and thyme
  • 3 tablespoons Olive Oil
  • 1 cup Water reserved from boiled eggplant
  • 2 medium Green Bell Peppers diced
  • 2 medium Red Bell Peppers diced
  • 1 large Carrot sliced or diced

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.

Notes

  • 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!

Nutrition

Calories: 149kcalCarbohydrates: 24gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 0.4mgSodium: 920mgPotassium: 853mgFiber: 10gSugar: 13gVitamin A: 2853IUVitamin C: 78mgCalcium: 83mgIron: 3mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword legim ak crab, legume ak crab, Legumes, seafood recipes, soft crab dish, Vegetable Stew
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

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