A wonderful Low Country recipe!
A friend living on the coast of Georgia introduced me to crab stew years ago, and I fell in love with it! It’s a little heartier than crab soup and includes veggies. To make this crab stew recipe, use blue crab for the best results. This would also be a good way to use any leftover crab meat you have from a crab leg meal.
This is a famous Low Country recipe, supposedly brought over to the coastal regions of the Southeast in the 1600s by French Huguenots escaping religious persecution. There is some disagreement with this legend, however. It’s more likely that the dish was modeled after Ozark Pudding, at a much later date. Once you taste this decadent dessert, you won’t care where it came from!
Filed under Gullah-Geechee Recipes, Soul Food Recipes, and Low Country Cuisine by on Mar 23rd, 2011. Comment. 
An awesome part of Southern cooking!
A favorite Southern food, the Low Country Boil originated along the coasts of South Carolina and Georgia. It’s a great way to entertain guests, and it’s super easy! Everything is cooked outdoors in a gas cooker – all in one pot. Not only is a Low County Boil delicious, but it’s also fun and extremely casual, and cleaning up afterwards is a snap.
You’ve perhaps heard of a dish called Hoppin’ John, a favorite dish of the Gullah or Geechee culture. You may not, however, be familiar with Limpin’ Susan. Supposedly, Limpin’ Susan was Hoppin’ John’s wife, and this shrimp and rice dish was named for her. The original recipe usually includes okra, but since my husband doesn’t care for okra unless it’s fried, I leave it out. If you wish to include okra in your preparation of the dish, add about a cup of sliced okra that’s been boiled until just tender.
