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Stewed Hard Crabs with Dodgers | We're Not There Yet

Tommy L.

Tommy is a “Hoigh Toider,” the slang for a local.  Unlike “dingbatters” (tourists) and “did dots” (people who moved to the area), hoigh toiders have strong, almost Bostonian accents, and a cuisine all their own.  Their chowders are water based, and they eat gumbos, stews, soups, and all manner of seafood.

  • 4 ¼ inch thick slices of streak of lean*
  • 2 dozen hard crabs, cleaned
  • ½ cup chopped green onions (“multipliers” in the local slang)
  • 1 lb. crab claw meat
  • ¾ cup all-purpose flour
  • ½ cup water
  • salt and pepper to taste

Dodgers

  • 1 cup plain corn meal
  • ¼ tsp. salt

In a large stew pot, heat some oil and fry the streak of lean until some of the fat starts to render and the streak of lean browns

Layer crabs into the pot by adding claws first, then the bodies.  Sprinkle the green onions on top, and add water to cover.  Bring to a boil and cook for 15-20 minutes. Remove the crabs and keep warm.

Whisk flour and ½ cup water together and add to gravy in pot.  Add more water if necessary.

To make dodgers, mix corn meal, salt and just enough water for meal to stick together. Form thin patties around 3” wide, and add those to the gravy.  Cook the dodgers in the gravy for 15 minutes, and until desired gravy consistency is reached. Add the crab back in to warm up, and then serve.

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