Crab Stew Creole Recipe
Ingredients
6 large live crabs or 12 small crabs
2 bay leaves
1 tablespoon fresh parsley, chopped fine
3 tablespoons lard
2 large onions, chopped fine
1 tablespoon celery, chopped fine
3 cloves garlic, chopped fine
3 tablespoons flour
Salt and pepper to taste
1 sprig thyme
1 tablespoon Worcestershire sauce
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.
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.
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