6 sm. soft shell crabs, cleaned and cut in 1/2
2 lg. onions, cut in lg. pieces
6 cloves garlic or 2 tbsp. garlic powder
Fresh parsley, chopped
2 tbsp. creole seasoning
Salt to taste
1/2 c. flour, 1/3 c. oil (mix together for roux)
1 (8 oz.) can tomato sauce

Put crabs in enough water to cover them, let them boil about 15 minutes, then add onions, garlic, creole seasoning, salt and let simmer.

In small fry pan heat oil and flour and saute until dark brown. (This is your roux.) Then add roux to crab mixture and let simmer a few minutes. To this add tomato sauce and 1 can water. Put in parsley, add more creole seasoning if you like it spicy. Let all this cook slow for approximately 30 minutes. This can be served over crabbie rice.