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Crab Gumbo

Western.Chefs's picture
  Salad oil 2 Tablespoon
  All purpose flour 2 Tablespoon
  Onion 1 Medium, diced
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 28 Ounce (1 Can)
  Sugar 1 Teaspoon
  Worcestershire 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Hot pepper sauce 1⁄8 Teaspoon
  Bay leaf 1
  Frozen whole okra 10 Ounce, thawed and sliced (1 Package)
  Frozen crab meat 12 Ounce, thawed and drained (2 Packages, 6 Ounce Each, Alaska Snow)
  Hot cooked rice 1 Cup (16 tbs)

1. In 4-quart saucepan over medium heat, into hot salad oil, stir flour; cook, stirring constantly, until flour is dark brown but not burned. Add onion and garlic; cook until tender, stirring occasionally. Gradually stir in tomatoes with their liquid, sugar, Worcestershire, salt, hot pepper sauce, and bay leaf; stir to break up tomatoes. Heat to boiling. Reduce heat to low; cover and simmer 10 minutes to blend flavors, stirring occasionally.
2. Add okra; cook 5 minutes or until tender, stirring mixture occasionally. Add crab; stir gently and heat through. Discard bay leaf.
3. To serve, place a scoop of rice in each soup bowl.

Recipe Summary

Side Dish

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