Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Whole crabs, cleaned
4 Cloves garlic, minced
1/2 c Cooking oil
1 Bay leaf
1 tb Cayenne pepper
1 c Rice
1/2 Bunch parsley, chopped
4 Stalks celery, fine chop
2 lg Onions, chopped fine
3/4 c Flour
1 ts Salt
8 c Water (more or less)

To clean crabs, remove shell, gills and break in halves or
quarters and wash clean. Remove all fat from body and shell and save
for later. Heat oil to medium, add flour and make roux, stirring
constantly until dark brown. Add onions, stirring constantly for 5
minuters or until onions become clear. Add celery and garlic, saute
1 minute. Add water, 1 cup at a time, stirring well until desired
consistency is reached. Add salt and pepper to taste. Drop in bay
leaf. Add remainder of water and bring to boil. Reduce heat
immediately. Cover and simmer for 20 min. or until gravy thickens.
Add crabs and simmer for 15 min. more. Add crab fat and parsley and
continue to simmer for 10-15 minutes, or until the crabs are fully
cooked, and season gravy. The desired taste appears and matures
during the last 10 minutes of cooking. Cook rice accorting to
directions.
Serve stew over rice. Makes 6 servings.

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