Crab Gumbo



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.

Ingredients;

  • ¼ cup butter, (or vegetable oil)
  • 2 Tbsp. all purpose flour
  • 2 cups clam juice
  • 2 cups tomato, peeled and cubed
  • 2 cups total, a combination of shrimp, lump crab meat, oysters.
  • 1 large. onion, chopped
  • 1 small green bell pepper, chopped
  • 1/8 tsp. thyme
  • 1 bay leaf
  • 1 tsp. Tabasco or any real hot Chilli sauce - here it really is a matter of choice.
  • So if you like the HOT stuff - a sauce with a Scoville Heat Units of between 5,000 - 15,000 will do.
  • Chillis that would qualify here would be Aji Amarillo, Chipotle, early Jalapeno, serrano or wax pepper.
  • These chillis will rate as medium heat. (more or less the same as Tabasco - the white label bottle)
  • There is just something about Crab and curry - the taste is so... so... wel, taste it yourself and you be the juge

Method:

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.






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