By Mrs. Goldie Chauvin

12 crab bodies
6 stalks celery, chopped
6 stalks green onions, chopped
4 pods garlic, cut fine
2 medium bell peppers, chopped
3 medium onions, chopped
1 can Rotel sauce
1 can diced mushrooms
1 can tomato sauce
1/4 cup vegetable oil
4 Tbsp Worcestershire sauce
1/4 cup ketchup
1/2 lemon, diced
1/2 cup flour

  1. Parboil claws of crabs for 5 minutes and peel.
  2. Make roux with oil and flour.
  3. Add onion, garlic, celery, pepper.
  4. Cook for one hour.
  5. Add tomato sauce and ketchup.
  6. Cook for 30-40 minutes.
  7. Add water, lemon, Rotel sauce, remaining seasonings, and crabmeat.
  8. Cook for 20 minutes.
  9. Season to taste with salt and pepper.

Add a New Comment