Lucille'S Crab Stew(Serves 12)

1. 1

   First, make a roux with 1 heaping cooking spoon of flour and 1 spoon of oil (per dozen crabs).

2. 2

   Have chopped and ready to add to the roux:

3. 3

   onion, celery, green onions, bell pepper and parsley. Cook the roux mixture slowly while you clean the scalded crabs. Remove the debris and legs; then add the claws, fat and the crab bodies, cut in half, but with the crabmeat left in the shell. Season the stew with salt, red and black peppers and Creole seasoning.

4. 4

   Cook down until it thickens and serve over rice.

No additional tips available.