Crab Stew Creole
|Thyme sprig||1 Small|
|Celery||1 Tablespoon, finely chopped|
|Fresh parsley||1 Tablespoon, finely chopped|
|Worcestershire sauce||1 Tablespoon|
|Onions||2 Large, finely chopped|
|Garlic||3 Clove (15 gm), finely chopped|
|Live crabs/12 small crabs||6 Large|
Drop the live crabs in a pot of boiling water and parboil them for 2 or 3 minutes, just enough to kill them.
Pour off the water, let the crabs cool, snap the claws off, and remove the "apron," "dead fingers," and entrails.
Put the lard to melt in a pot over a low fire, add the onions and garlic, and let fry slowly until brown.
Add the flour, stirring until it is brown.
Cut the crabs in half, add to the mixture with the rest of the ingredients and 2 cups water.
Let cook slowly 30 minutes.