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Crab Stew
  • 1 cup olive oil
  • 1 1/2 cups all-purpose flour
  • 1/2 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
Put olive oil in a large iron pot; heat thoroughly, and 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. When ready to serve, sprinkle freely with chopped parsley and green onion tops. Serve with hot cooked rice. Yields 8 servings.
This is a hearty dish, especially soothing during the cold winter months. Accompany it with homemade hush puppies and a green salad.
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