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Title: Crab Stew Monteleone
Categories: Soup Seafood Southern
Yield: 8 Servings
| 1 | c | Oil, olive |
| 1 1/2 | c | Flour, all-purpose |
| 1/2 | lb | Pepper, green; chopped |
| 1 | lb | Garlic clove; minced |
| 1 | Red pepper; finely chopped | |
| 3 | lb | Onions; chopped |
| 3 | Celery stalks; chopped | |
| 12 | Crabs, large lake | |
| Salt; to taste | ||
| Parsley; chopped | ||
| Green onion tops; chopped | ||
| Rice; hot, cooked |
Put olive oil in large iron pot; heat thoroughly, and stir in flour. Cook over very low heat for about 30 minutes, stirring constantly so flour does not brown. Add green pepper, garlic, red pepper, onion, and celery; cook slowly for about 20 minutes, stirring once or twice. Add crabs, which have been cleaned and cut into halves (do not discard the crab fat). Stir well; add salt to taste and cover pot.
Do not add water at any time; cook slowly for 30 minutes; then add cab fat and meat from crab claws. Simmer 15 minutes longer with pot covered. When ready to serve, sprinkle freely with chopped parsley and green onion tops. Serve with hot cooked rice.
NOTE: This recipe one third place in the third annual (1972) Crab Cooking Olympics held in San Franscisco.
SOURCE: Southern Living Magazine, December, 1972. Typed for you by Nancy Coleman.
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