PORTUGUESE STYLE ALASKA CRAB STEW

Sauté chorizo in large nonstick skillet or stock pot until browned. 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, tomatoes and kale; simmer, uncovered, for 5 minutes.

Rinse Alaska King Crab legs under cold running water to remove any ice glaze. Add crab to broth and return to a simmer.

Once simmering, cover and cook 8 to 10 minutes for frozen crab or 4 to 5 minutes for thawed crab, or until heated through. Turn crab legs over, if needed, to simmer on all sides in the broth. Add salt and pepper to taste.


Nutrients per serving: 480 calories, 22g total fat, 7g saturated fat, 42% calories from fat, 116mg cholesterol, 48g protein, 16g carbohydrate, 3g fiber, 2563mg sodium, 167mg calcium, and .4g omega-3 fatty acids.