1 dozen crabs
8 shallots or 2 onions
3 tbsp salad oil
2 heaping tbsp tomato paste
3 tbsp flour
1 thin slice garlic
1 1/2 qts boiling water
1 - Clean and cut crabs in two.
2 - Crack claws with aq nut cracker so they can be pulled apart at the table.
3 - Put in iron skillet oil and flour, make roux, brown well, add chopped onions,
brown, add tomato paste, stir well 5 minutes then season and add slowly every
few minutes, a quart and a half of water.
4 - Boil gently for 1 hour after this.
5 - If gravy is not thick ebnough when ready to serve, dissolve 3 tsp flour in water
and add slowly to slow boiling gravy.
6 - Test for seasoning and serve with rice or cornbread.
7 - The gravy is delicious. A large aluminum pot should be usede as soon as the frying stage is past.
8 - A quart of gravy can be made from a dozen crabs, so a large pot is needed, as the crabs take up
much room in the pot