Gombo Aux Crabes

Crab Gumbo

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Crabs are cheap and plentiful in New Orleans, but the species of crab used there are smaller than those of England. The body part is not more than from 3 to 4 inches and the flavour is very delicate. Both hard-shell and soft-shell crabs can be used for this Gumbo.


  • 12 small crabs or two or three medium-size crabs such as are sold in England. They should be bought alive, when possible, or merely scalded and cleaned, but not cooked
  • 1 onion
  • 6 tomatoes
  • 1 lb. of okra, thyme, parsley
  • 1 bayleaf, butter or lard, salt and pepper.


The crabs should be scalded and cleaned. Cut the claws off, crack them, remove the body of the crab from the shell and cut in quarters. Melt a little lard or butter in a saucepan and, when hot, put in the crab and cook till slightly coloured. Then add the skinned tomatoes, the chopped onion, the herbs, stirring all well and letting the onion brown slightly. Add the drained okra pods, finely sliced, cover with 2 quarts of boiling water and season with salt, pepper and a dash of cayenne. Simmer for 1 hour, till the crab meat is tender. Serve with boiled rice.

Care should be taken to break the claws sufficiently for the meat to be easily removed, as each person is given one claw as well as a share of crab meat in his soup plate. In the case of large crabs, the meat can be removed from the claws just before serving, as it is somewhat difficult to do this in the soup plate.