This crab Gumbo recipe has a Creole influence to it and like the first Gumbo, I've adapted the recipe to our own tastes and conditions here in South Africa.
For this Crab Gumbo, caned crab or fresh crab meat can be used.
Personally I don’t like the Okra much. I think corn-starch dissolved in a small amount of water for thickening the Gumbo instead, does the same for the dish.
But I must confess, it is the sliminess of the Okra that don’t sit right by me, but that is something personal - although - when it comes to food and cooking, it IS personal! After all, to cook for anybody, wether for family or friends, it is an art and any art is an extension of your personality.
So why do you want to cook the way other people cook a certain dish. It feels like writing a book but copying the words from someone else's pages.
Gumbo Crab is one of those tasts you just have to get use to!The Ingredients of this crab gumbo is nearly the same as the first one except for the three-some.
Instead, we start this crab gumbo with making the Roux first.
Make this Roux a medium-brown one: Melt the butter in a Dutch oven over low flame. Sprinkle flour over the melted butter and cook, stirring constantly until the roux is the light medium-brown colour, about the same colour of peanut butter.
Add the prepared seafood to the roux and cook, still covered, for another 10 to 15 minutes. Remove the bay leaf.
To serve your well prepared Gumbo Crab, scoop a helping of hot rice in large soup bowl, and spoon the gumbo over the top.
Again, a nice white wine with this nice Crab Gumbo will extend any gathering until late in the night.
THE FIRST SOUTH AFRICAN SEAFOOD COOK BOOK IS HERE!!
I know it took a long time to write this book – but as I promised – HERE IT IS!
For only $14.99 you get over fifty recipes and other treats for the family.
Family Seafood Treats