Start by sauting your onions in butter or oil, season to taste in a Dutch Oven/Magnalite Pot. Drain Rotel tomatoes (tomatoes with chilies) saving the juice and add to sauted onions, sprinkle with garlic powder and cook them down for about 15 min on medium heat. Add shrimp to mixture and saut' until pink. Add Rotel juice gradually, stirring and monitoring texture.
Add 2 cans of Cream of Shrimp soup and 1 can of water, stir until mixed well then add the crabs. One-by-one place them along the edge of your pot with their lil claws toward the middle. Spoon some sauce into the center of each crab body and cover the pot. Let them cook on low-med heat for about 25 min.
Sprinkle chopped green onions over sauce and stir lightly, cover for 5 min then ready to serve. Recommended Sides Rice, Potato Salad & Dinner Rolls. Umm!!
