Crab Gumbo

Name: Crab Gumbo (Gombo aux Crabes)
Cuisine: United States
Ingredients: 6 Large Fresh Tomatoes; 2 Pints of Okra, or Fifty Counted; ½ Pod of Red Pepper, Without the Seeds; A Sprig Each of Thyme and Parsley; A Bay Leaf; A Tablespoonful of Lard, or 2 Level Spoonfuls of Butter; 2½ Quarts of Boiling Water, or Seafood Stock; Salt and Cayenne to Taste; A Dozen Hard-Shell or Soft-Shell Crabs; An Onion

Gombo aux Crabes

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

A Dozen Hard-Shell or Soft-Shell Crabs
An Onion
6 Large Fresh Tomatoes

Americas
United States
Stew
New Orleans
Spicy

Method

This is a great fast-day or maigre dish with the Creoles. Hard- or Soft-Shell Crabs may be used, though more frequently the former, as they are always procurable, and far cheaper than the latter article, which is considered a luxury. Crabs are always sold alive. Scald the Hard-Shell Crabs and clean according to recipe already given, taking off the “dead man’s fingers” and the spongy subs