Gombo Aux Crabes

Name: Gombo Aux Crabes (Crab Gumbo)
Cuisine: United States
Ingredients: 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; 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 bayleaf, butter or lard, salt and pepper.; 1 bayleaf, butter or lard, salt and pepper.; 1 bayleaf, butter or lard, salt and pepper.; 1 lb. of okra, thyme, parsley; 1 bayleaf, butter or lard, salt and pepper.; 1 bayleaf, butter or lard, salt and pepper.; 6 tomatoes; 1 onion; 1 lb. of okra, thyme, parsley; 1 lb. of okra, thyme, parsley

Crab Gumbo

Preparation info

Difficulty
Easy

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.

Ingredients

Americas
United States
Fish course
Pescatarian
Soup
Gluten-free

Ingredients

Method