1 dozen crabs
1/4 lb. salt pork, cubed
8 med. potatoes
1 lg. onion

Hold live crabs with heavy gloves and remove top shell, apron, lungs and head. Wash thoroughly and lay in deep pan. If claws become detached, these may be added separately. Salt and pepper layer of crabs. Add a layer of chopped onion and sliced potatoes, about 1/4 inch thick. Add more salt and pepper. Fry salt pork in separate pan and add both rendered fat and salt pork to contents of the crab pot.

Pour in water enough to make approximately 3 inches. Cover and cook over low flame about 1 hour. Do not stir and do not allow it to boil over. When potatoes and onions are removed into a separate dish, remove crabs to serving platter. Remaining liquid may be thickened with flour and water, cooked briefly for 5 minutes and poured over potato-onion mixture for serving.