Ingredients

  • 2 dozen crabs, cleaned
  • 1 tablespoon salt
  • ½ cup vegetable oil
  • 1 teaspoon black pepper
  • 2 large onions, diced
  • 1 teaspoon red pepper
  • 2 large cloves garlic, diced
  • 1 quart water
  • ½ cup green onion tops, chopped
  • 2 tablespoons all purpose flour
  • ¼ cup parsley, finely chopped
  • 1 cup bell pepper, diced
  • 1 6-ounce can tomato paste

Directions

In large sauce pot, put vegetable oil, onions, garlic, onion tops, parsley, and bell pepper; cook on low heat for about 20 minutes. Stir to keep from sticking. Stir in tomato paste, flour, and seasonings. Let cook for a minute, then add water; stir well and add crabs to mixture. Cover and cook slowly for ½ hour. Serve over rice.

Servings: 4