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Crab Stew

  • 1 cup olive oil
  • 1½ cups all-purpose flour
  • ½ pound sweet green pepper, chopped
  • 1 large pod garlic, minced
  • 1 pod red pepper, crushed
  • 3 large onions, chopped
  • 3 stalks celery, chopped
  • 1 dozen large crabs
  • salt to taste
  • chopped parsley
  • chopped green onion tops
  • hot cooked rice

Heat olive oil in a large iron pot. Stir in flour. Cook over very low heat for about 30 minutes, stirring constantly so flour does not brown.

Add green pepper, garlic, red pepper, onion and celery. Cook slowly for about 20 minutes, stirring once or twice.

Add crabs, which have been cleaned and cut into halves. Reserve the crab fat and claw meat. Stir well. Add salt to taste and cover pot.

Do not add water at any time. Cook slowly for 30 minutes, then add crab fat and meat from crab claws. Simmer 15 minutes longer with pot covered.

Serve topped with chopped parsley and green onion tops with hot cooked rice.

Yields 8 servings.

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