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Portuguese-Style Alaskan Crab Stew
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This great cold-weather recipe cals for chorizo sausage: the spicy pork links and patties popular in Spain, Portugal, and Latin American.

But it’ll be considerable healthier and just as flavorful if you substitute our Chorizo-Style or Italian-Style Salmon Sausage, which is 99 percent wild Sockeye Salmon.

Andrew Weil, M.D. gave us the recipe for our first links (Savory Country Style), and for our Chorizo-Style and Italian-Style Salmon Sausage patties.

Portuguese-Style Alaskan Crab Stew 

Prep time 5 minutes
Serves 4

8 oz bulk chorizo or mild Italian sausage (or three 3 oz patties of our Chorizo-Style or Italian-Style Salmon 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 pre-split Alaskan King Crab legs (in shell) thawed or frozen
Sea salt and organic black pepper, to taste

  • Fry chorizo in large nonstick skillet or stock pot until browned. (Or pan-fry frozen Salmon Sausage, covered, on medium for 10 minutes). Drain on paper towels. Sauté 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 (or Salmon Sausage), 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 8‒10 minutes for frozen crab or 3‒4 minutes for thawed crab. Turn crab legs over and simmer 2‒3 minutes more or until the internal temperature of the crab reaches 145 F (use and instant-read thermometer and test crab in the shoulder section). Add salt and pepper to taste.

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