Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Crabs, Creole Style

• 6 crabs
  2 tablespoons butter
  2 tablespoons chopped onion
  2 tablespoons flour
  2 cups tomato
  ¼ teaspoon salt
  ⅛ teaspoon pepper
  few grains red pepper

Boil the crabs, remove the meat. Melt butter, add onion and cook until yellow; add flour; when smooth add tomatoes. Cook ten minutes; add seasonings and crab meat. Serve on slices of hot buttered toast and garnish with strips of red pepper.