By Mary Parks & Isabel Gomez | 45 minutes

Did you know green crabs are native to Portugal? This Portuguese stew can be made with a variety of crabs including green crab and often contains onions, peppers, potatoes, and Portuguese beer. Its preparation can vary regionally. For example, in the Azores, the stew contains far less broth and is more similar to a seafood boil whereas on the mainland you are more likely to see a brothy stew.

INGREDIENTS

• 2 Tbsp Olive oil

• 2 Tbsp butter

• 1 onion, sliced

• Red bell pepper, sliced

• 4 potatoes, diced

• 4 tomatoes, quartered

• 1 bunch Lacinto kale, stems and leaves separated and sliced

• 1 tsp cumin

• 1 tsp turmeric powder 

• 1 tsp ground oregano 

• Piri Piri to taste

• 3 cups of green crab stock

• Juice from one lemon

• 1 Portuguese beer or light lager

• 1 bunch of parsley

• salt and pepper to taste

  
  

INSTRUCTIONS

1. Par cook potatoes in boiling water for 10 minutes then remove and set aside. 

2. Add olive oil and butter to a stock pot on medium heat. 

3. Once melted, add onions, kale stems, and red bell peppers, and cook until onions are translucent 

4. Add spices, Piri Piri, and tomatoes. Cook for 5 minutes then add beer and green crab stock. 

5. Bring to a boil and cook for 10 minutes. 

6. After 10 minutes add kale and potatoes. Cook for an additional 10 minutes then adjust the seasoning. 

7. Sprinkle with parsley and serve. 

This recipe was originally prepared for a demo at Bluefin Raw Bar’s Oysterfest in Nibble Kitchen. Our biggest thanks to Nibble Kitchen for allowing us to use their space and oyster farmer and green crab harvester Brenden Doyle for helping out during the demo and talking about the impact of green crabs on oysters!