“‘I’d work in your castle, milord. I can clean fish and bake bread, and churn butter. Father says my peppercrab stew is the best he’s ever tasted. You could find me a place in your kitchens and I could make you peppercrab stew.'” (A Clash of Kings)
We bought these crab at the local market, using feminine wiles to coax a few more crab legs out of the fishmonger’s stall into our bag, free of charge. Imitation crab meat can be used for the faint of heart, or if fresh or frozen crabs are not available- although demolishing the crabs by hand and harvesting the succulent meat is half the fun! Our recipe makes a hearty, fiery crab stew, suitable to warm you from the inside out on even the coldest of days on the Iron Isles.
Peppercrab Stew Recipe
- 4 cups fish stock (vegetable stock works, too)
- 1/4 cup dried and chopped wakame seaweed
- 1 tablespoon of a pepper varieties tied in cheesecloth (long, aleppo, black, red, cayenne etc.)
- 3 medium crabs worth of meat
- 1 small onion, chopped