Crab Stew - cooking recipe

Ingredients

1 small onion
1/2 green pepper
1 stalk celery
1/2 c. margarine
3/4 c. unsifted all-purpose flour
1/2 tsp. garlic powder
1/8 tsp. seafood seasoning
1 qt. milk
2 cans cream of mushroom soup
1 1/2 c. crab meat, pick out shells

Preparation

Turkey should be clean and dry inside and out.
Using shaker, cover carcass inside and out with salt.
Shake on cayenne pepper in same manner.
Crisco oil should be in a large pot and heated to 325\u00b0 to 350\u00b0.
Pot should be large enough for turkey to fit and oil must cover bird completely.
Be careful that pot is large enough that oil doesn't overflow.
Put bird in the pot slowly, being careful not to splash hot oil.
Fry about 4 to 5 minutes per pound. Small birds cook more quickly.
Large birds take longer.
Test for doneness at the thigh joint.
Once you eat this, your oven will get cobwebs at Thanksgiving and Christmas.
Turkey doesn't dry like most cooked turkeys do.