Portuguese-Style Alaska Crab Stew

Serves: 4

Prep Time: 5 minutes

Ingredients:

8 oz. bulk chorizo or mild Italian sausage, broken into 1/2 inch pieces

1 medium onion, chopped

1 Tablespoon minced garlic

1 bottle (12 oz.) Alaskan Amber beer

1 can (14.5 oz.) chicken or vegetable broth

1 can (14 oz.) diced tomatoes

8 oz kale, ribs removed and thinly sliced

2 pounds Alaska King Crab legs, thawed or frozen

Salt and pepper, to taste

Directions:

Fry chorizo in large nonstick skillet or stock pot until browned. Drain on paper towels. Saute onion in olive oil over medium-high heat for 3 minutes. Add garlic; cook and stir one minute. Add beer and broth; bring to a boil and cook one minute. Stir in chorizo, tomatoes and kale; simmer, uncovered for 5 minutes.

Rinse frozen Alaska King Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels.

Add crab to broth, return to simmer, cover and cook for 8 to 10 minutes for frozen crab or 3 to 4 minutes for thawed crab. Turn crab legs over and simmer 2 to 3 minutes more or until the internal temperature of the crab reaches 145 degrees F (use and instant-read thermometer and test crab in the shoulder section.) Add salt and pepper to taste.

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