Recipe: Crab Stew (with onion and potatoes)

CRAB STEW

"This is good when you have crabs left over from crab pickin feast and don't want to throw them away. Halve them and throw in the freezer until ready for this."

8 to 10 large hard shell crabs cleaned and broken in half*
3 medium-size white potatoes, diced fine
1 onion, diced
2 tbsp. bacon drippings
3 tbsp. cornmeal
1/2 cup water (or as needed)

Put all ingredients in a large container and cook for 30 minutes.

Thicken with a mixture of cornmeal and 1/2 cup of water. Add more water it too thick. Just before removing from the fire add meat from the claws.
Serve with crackers.

*Canned crabmeat may be used.

Source: Native Seafood Cookery compiled by the Oyster and Maritime Museum
From: Crabby, VA - 09-03-97