- 25 Hard Crabs
- 6 potatoes, cut in half
- Bacon Fat
- 1 large white onion, diced
- 1 cup water
- Dumplings (use your favorite recipe)
- 3 heaping tablespoons flour
- Salt and Pepper
Clean the crabs, take off top shell (backs), remove legs, gills and innards, brush the crabs and wash the crab bodies out with a hose. Cleaning the crabs is a messy and time-consuming job - the fall crabs are what the islanders describe as “tough as leather.”
In a large pan, use bacon fat and fry the diced onion. Once onion is cooked, add 1 cup of water, cleaned crabs and potato halves. Cover and cook on med/high heat for approximately 35-40 minutes. Add dumplings after 35 minutes and cook for an additional 10 minutes to heat up. Remove crabs, dumplings and potatoes and add flour to thicken the water to make a ‘crab gravy’. Stir gravy until it thickens.
To eat, pick crabs as if they are hard crabs to get meat out of the body and claws. Smash the potatoes with a fork on plate, mix it in with the crabmeat and dumplings and dump hot gravy on top.