1 tablespoon lard
1 dozen crabs
1 piece of ham or veal stew or both
1 small can of tomatoes
1 quart of okra
Chopped onion, green onion tops, thyme, bay leaf, parsley. a leek, salt, pepper, and a few drops of Tabasco sauce
Cut the okra in small pieces (after it has been cleaned and steamed). Scald the crabs, pull off the legs and clean the crabs well. Then quarter them, saving the quartered pieces and the claws for use in the gumbo. Fry the okra in the lard with the ham and the veal stew (if used). Add 2 quarts of water and the crabs, and resume the gentle cooking, for about an hour.
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