Crab and Okra

Ingredients

• a pint of crab meat
• a large sliced onion
• a slice of ham cut up
• a chopped pepper (without seeds)
• a quart of boiling water
• a pound of young okra

Method

1. 1

   Fry a large sliced onion in a tablespoon of butter; add a slice of ham cut up, a chopped pepper and half a can of tomatoes.

2. 2

   Cover with a quart of boiling water and cook quickly for half an hour; then add a pound of young okra cut in inch lengths.

3. 3

   Add the crab and boil until the okra is tender.

4. 4

   Thicken with flour and butter, braided together, and serve in a rice ring.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 18. The excerpt below is the record exactly as published.

CRAB AND OKRA Have ready a pint of crab meat in as large pieces as possible. Fry a large sliced onion in a tablespoon of but- ter; add a slice of ham cut up, a chopped pepper (without seeds) and half a can of tomatoes. Cover with a quart of boiling water and cook quickly for half an hour; then add a pound of young okra

Cook this with the app: pantry check, scaling, and the assistant.