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Crab Stew Creole

American.Kitchen's picture
Ingredients
  Thyme sprig 1 Small
  Celery 1 Tablespoon, finely chopped
  Fresh parsley 1 Tablespoon, finely chopped
  Worcestershire sauce 1 Tablespoon
  Bay leaves 2
  Onions 2 Large, finely chopped
  Garlic 3 Clove (15 gm), finely chopped
  Flour 3 Tablespoon
  Lard 3 Tablespoon
  Live crabs/12 small crabs 6 Large
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Seafood

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