Crab Etouffee 2

4 doz. crabs
6 onions, chopped fine
1 cup cooking oil
3/4 cup celery, chopped
1/4 cup onion tops and parsley, minced
1/2 cup chopped bell pepper
1 tsp. tomato paste
1/4 cup flour
1/4 cup cold water
Salt and pepper to taste

Boil crabs. Clean. Add onions, celery and tomato paste to oil and cook over medium heat until onions are partially cooked. Add cold water. Add to crab mixture, stirring constantly. Season to taste with salt and pepper. Bring to a boil in uncovered pot over medium heat and cook for 15 minutes. Add green onions and parsley. Mix well. Serve with cooked rice, makes eight portions.

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Cajun Country -- New Iberia, Louisiana