24 crabs
2 tbsp. butter
1 tbsp. flour
1 med. onion, minced
3 bay leaves
1 tbsp. chopped parsley
1/4 tsp. dried thyme
6 c. chicken broth
1 tbsp. file
vegetables, if desired (corn, butter beans, rice)

Scald and clean crabs. Melt butter, add flour and brown to form roux. Add onion to the roux and cook slowly, stirring until onion is golden brown. Add broth, crab, and vegetables and all seasonings except file.

Simmer about 40 minutes or until all vegetables are done. Stir in file and allow to boil up once. Serve over rice if desired.