Crab Oumbo

Ingredients

• 2 good-sized crabs
• 2 quarts of water
• 1 tablespoon of bacon drippings
• 1 of butter
• 2 large onions
• 4 good slices of bacon
• 2 tablespoons of flour
• 2 cans of okra
• 3 large green peppers
• 1 can of tomatoes
• sugar

Method

1. 1

   Pick crab meat and boil shells in water.

2. 2

   In a stewpan, sauté onions and bacon, add flour and okra, simmer.

3. 3

   Strain stock from shells, add to stewpan with peppers, tomatoes, and season to taste.

4. 4

   Cook slowly for 2.5 hours before serving with rice.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 10. The excerpt below is the record exactly as published.

Crab Oumbo. For eight people take 2 good-sized crabs, pick the meat from shells and claws and put on ice, and put the shells on the stove in 2 quarts of water and boil for IJ/2 hours. Take a stewpan with 1 tablespoon of bacon drippings and 1 of butter; cut into it 2 large onions, 4 good slices of bacon and stir in 2 tablespoons of flour and 2 cans of okra. All this mixture must simmer 20 minutes, stirring every now and again. Carefully strain the shells from the stock and add to contents of stewpan, and into this cut 3 large green pep- pers (after the seeds are cleaned out) , 1 can of tomatoes and possibly, too, a little chili. Season to taste, and this does not mean only the usual salt and peppercorns, but sugar

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