Crab Etouffee 1

2 doz. crabs
2 cups chopped onions
1/2 small bell pepper, chopped
1 cup celery, chopped
3/4 lb margarine

Use a 4 quart pot. Boil and clean claws. Clean crab bodies, raw, thoroughly and save as much fat as possible. Grease bottom of pot with margarine. Place crabs flat in a circle, leaving a small center opening for the seasoning. Use all crabs. Then add onions, bell pepper, celery and margarine over crabs. Also salt and pepper to taste. Cook on slow fire 20 minutes, shaking pot often to stir. Do not stir with spoon. Then add claw meat and 1/4 lb margarine, sliced. Cook 20 minutes longer on slow fire. Serve with cooked rice.

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Cajun Country -- New Iberia, Louisiana