Gumbo of Crabs

Ingredients

• eight large, soft-shell crabs
• two ounces butter
• two chopped shallots
• two ounces of ham cut very small
• one-half pint of white wine
• five pints of white broth
• one bunch of parsley
• one bay leaf
• one sprig of thyme
• one clove of garlic
• one-half a green pepper without the seeds and cut small
• six tablespoonfuls of gumbo powder

Method

1. 1

   Clean the crabs and cut each into about eight pieces.

2. 2

   In a saucepan, melt butter, add shallots and ham, fry briefly, then add white wine, broth, salt, pepper, parsley, bay leaf, thyme, garlic, green pepper, and crabs.

3. 3

   Cover and boil slowly for one hour.

4. 4

   Remove parsley, skim fat, and add gumbo powder while stirring to prevent lumps.

5. 5

   Season to taste and serve with boiled rice.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 52. The excerpt below is the record exactly as published.

eight large, soft-shell crabs, clean them, and pare off the small legs, flaps, and gills which are spongy and generally sandy. Wash, drain well, and cut each crab in about eight pieces. Put in a saucepan two ounces butter, two chopped shallots, and two ounces of ham cut very small. Fry a little, add one-half pint of white wine, five pints of white broth, salt, pepper, one bunch of parsley tied up with one bay leaf, one sprig of thyme, one elove of garlic, two doves, one-half a green pep- per without the seeds and cut small, and finally the orabs. Cover, and boil slowly for one hour. Remove the parsley, skim the fat, and add six tablespoonfuls of gumbo powder

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