Preparation / Directions:
To clean crabs, remove shell, gills and break in halves or quarters and wash clean. Remove all fat from body and shell and save for later. Heat oil to medium, add flour and make roux, stirring constantly until dark brown. Add onions, stirring constantly for 5 minters or until onions become clear. Add celery and garlic, sauté 1 minute.
Add water, 1 cup at a time, stirring well until desired consistency is reached. Add salt and pepper to taste. Drop in bay leaf. Add remainder of water and bring to boil. Reduce heat immediately. Cover and simmer for 20 minutes or until gravy thickens. Add crabs and simmer for 15 minutes more.
Add crab fat and parsley and continue to simmer for 10-15 minutes, or until the crabs are fully cooked, and season gravy. The desired taste appears and matures during the last 10 minutes of cooking. Cook rice according to directions. Serve stew over rice.