Crab Gumbo

Ingredients

• two large California crabs
• two good-sized onions
• four large tomatoes
• a sliced sweet green pepper
• a slice of ham
• three quarts of boiling water
• two pounds of young okra
• a tablespoonful of butter
• one-half teaspoonful of kitchen bouquet

Method

1. 1

   Clean and pick the meat from two large California crabs.

2. 2

   Sprinkle with salt, pepper, and cayenne.

3. 3

   Fry two good-sized onions in a large tablespoonful of lard until transparent.

4. 4

   Add four large skinned tomatoes, a sliced sweet green pepper, and a slice of ham cut in dice.

5. 5

   Cover with three quarts of boiling water and simmer for half an hour.

6. 6

   Then add two pounds of sliced young okra and the crab meat.

7. 7

   Simmer until tender and gelatinous; add a tablespoonful of butter rolled in flour and one-half teaspoonful of kitchen bouquet.

8. 8

   Bring to a boil and serve with rice.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 3. The excerpt below is the record exactly as published.

tablespoonful of butter well mixed with one-half tablespoonful of flour. Simmer until the spaghetti is tender, then serve. PIMIENTO BISQUE — Boil six large, sweet red peppers until tender. Remove skin and seeds and rub through a colander with a few spoonfuls of the water in which they were boiled. Boil one-half cupful of rice in three pints of white stock or milk in double boiler until perfectly soft, and then rub through a sieve. Add the pepper pulp, one teaspoonful of onion juice, one teaspoonful salt, and season highly with Tabasco sauce. Bring to a boil, remove from stove and stir in slowly one-half cupful of thick cream, mixed with the yolk of two eggs. Serve with croutons. If fresh peppers are out of season, pimiento morrones (canned peppers) can be used. GUMBO FILE — Joint a fowl and cut into pieces an inch square ; cut in dice one-half pound of lean ham. Slice a large onion and two or three green peppers, and fry lightly in two tablespoonfuls of lard. Add the chicken and ham which have been dredged with flour, cover and stew for about five minutes ; when nicely browned add two and one-half quarts of boiling water and simmer till the meat is tender. Now add fifty oysters and their liquor, and one teaspoonful of kitchen-bouquet, salt and pepper to taste. Bring to a boil and stir in two tablespoonfuls of the file powder. It should be of a ropy consistency, and should not be allowed to stand. If it boils after the file has been added it will be ruined. COCIDO OR OLLA PODRIDA (Madrid) — Put in a soup kettle one and one-half pounds each of mutton, veal, garbanzos (chick peas), one slice of thin, raw ham, pieces of any kind of game or poultry, raw or cooked, and one-half pound of pork. Cover with a gallon of water ; add four ounces of salt and three pepper pods, one clove of garlic, and bring to a boil. Skim and cook slowly until the meat is almost tender, then draw off enough of the broth for soup and one pint besides for the sauce. Have ready one-half cupful each of summer vegetables (excepting cabbage), peas, Lima beans, squash, onions, string beans, corn, etc., and drop them into the pot to boil for twenty-five minutes. Five minutes before serving add a piece of chorizo or black sausage. Place the meat neatly on a large platter and surround with the vegetables and serve with the following sauce : Sauce — Stew and strain three large tomatoes, add one cupful of broth, a few cumin seeds, salt, pepper, and two teaspoonfuls of vinegar. Bring to a boil, and serve. ONION SOUP OF NORTHERN ITALY— Cut three or four large onions in thin slices and fry until transparent, in one-half cupful of butter ; simmer gently for nearly an hour. Pour over a quart of rich, clear stock or milk, and bring to a boil. Have ready a hot tureen in which have been placed two or three slices of bread toasted a golden brown. On this pour the soup; add half a cupful of grated Parmesan or Gruyere cheese, and serve. CANAPE LORENZO — Chop a medium-sized shallot, fry without coloring in two ounces of butter ; add one tablespoonful of flour, and in one minute one pint of cream. When hot add one pint of crab meat, salt and cayenne pepper to taste, and bring to a boil. Cut bread one-quarter of an inch thick into round pieces and toast on one side only. Cover the toasted side with the crab and spread with a thick layer of butter prepared as follows : Mix well together one-quarter pound butter and one-half pound of grated cheese, and powder with paprika. Put your canapes on a buttered dish, and color in the oven. CRAB GUMBO — Clean and pick the meat from two large California crabs, bemg careful not to have the pieces too small. This will be enough for eight persons. In using the Eastern crab, which is much smaller, four times as many will be required. Sprinkle with salt and pepper and a dash of cayenne. Fry two good-sized onions in a large tablespoonful of lard, until transparent. Add four large tomatoes, skinned, and a sliced sweet green pepper from which the seeds have been taken, and a slice of ham cut in dice. Cover with three quarts of boiling water and simmer for one-half hour. Then add two pounds of young okra, from which the stems have been cut and sliced into inch lengths ; add the crab meat. Simmer until tender and gelatinous ; add a table- spoonful of butter, rolled in flour, and one-half teaspoonful of kitchen bouquet

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