It is best to make Crab Gumbo and Stuffed Crabs on the same day, because the gumbo or soup from crabs adds to the success of the stuffed crabs.
Some cooks take the crab's claws and shells that the crab meat has been taken from, put them in a pot with 1 quart boiling water and use in the stuffed crab after an hour's boiling.
It answers the same purpose as the gumbo.
ability to thicken the gumbo, but it also adds lots
0 minutes.
To prepare crab cakes, place bread in a
ender, stirring occasionally.
Add crab.
Stir gently and heat
In a large heavy Dutch oven or cast iron skillet over medium heat stir together the flour and oil, and cook, whisking constantly, until flour is a rich copper color (about 20 minutes--don't leave it or stop whisking for a second!).
Remove from heat immediately so it won't burn and proceed with gumbo recipe below.
our add 1 pound shrimp, crab meat and oysters (optional).
In 3 quart saucepan cook onion in butter or margarine till tender but not brown.
Add tomatoes, tomato sauce, chicken broth, sugar, pepper, and bay leaf.
Bring to boiling; reduce heat and simmer, uncovered, about 30 minutes.
Remove bay leaf.
Add okra, and crab or shrimp; heat through.
Serve gumbo over hot cooked rice in soup plates.
Serves 6.
Heat the margarine in a large skillet.
Add the onion and okra.
Cook mixture until onion is soft.
Add tomatoes and spices to the skillet.
Mix well. Cover and simmer 15 minutes.
Stir in shrimp and crab meat and cook 10 minutes.
Serve over rice or cornbread.
Serves 6 to 8.
tir in sausage, shrimp, and crab sections and cook for about
aste using salt, pepper and Louisiana gold pepper sauce. Fold shrimp
br>Turn off fire; add gumbo file.
Stir well.
Heat shortening, then add flour and stir constantly. Your roux should be dark brown when done. This is the secret for good gumbo. Add onion, garlic, green pepper and parsley stir until wilted.
Add shrimp, tomatoes, water, seasonings and okra.\tAfter it boils, turn down heat and simmer for 45 minutes hours.
Then add crabmeat and cook for 15 minutes.
Serve over steamed rice. This is better if made the day before. Serves 6 to 8.
Boil crabs in approximately 3 quarts water for about 15 minutes.
Make dark roux by browning flour in 2 tablespoons oil; set aside.
Smother okra in 2 tablespoons oil, adding tomatoes when okra is nearly cooked.
Add all ingredients to boiling crabs. Cover and cook slowly 30 minutes.
Add liquid crab boil to taste.
Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
In 4 to 5-quart pot, cook onion, celery and garlic in margarine until tender.
Add tomatoes and seasonings.
Cover and simmer 1 hour.
Add crab meat and simmer 5 minutes.
Serve on hot rice.
Make a dark brown roux with oil and flour; add bell pepper, onion and celery and cook until onions are transparent.
Gradually add the water and continue cooking for at least 1 hour.
Adjust seasoning to taste; add shrimp, crab, parsley and green onion tops and simmer for 10 minutes.
Serve over cooked rice in soup bowls. Yield:
6 to 8 servings.
he peppers.
Drain the crab meat if necessary and place
beat well.
Place the crab meat in a bowl and
Preheat oven to 350\u00b0.
Bake pie shell for 5 minutes.
Remove from oven.
Combine mayonnaise, flour, eggs and milk in a bowl. Mix thoroughly.
Stir in crab, cheese and scallions.
Empty into prepared pie shell.
Bake for 30 to 40 minutes until set.
he light brown Cajun roux recipe but continue cooking until the