Crabs And Okra Recipes

Steps:

• 1. heat oil in large pot add onion,bell pepper,garlic when its done add sausauge,crabs,let cook 15 min then add can dice tomatoes, seasoning ,red pepper simmer 20 more last 10 add shrimp then serve over some hot rice

Steps:

• Heat 1/2 cup oil in a large stockpot over medium-low heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour is very dark brown and the color of melted chocolate, about 45 minutes.
• Reduce heat to low and add okra, onion, celery, bell pepper, and garlic. Cook, stirring constantly, until onions are translucent and veggies are cooked, 6 to 8 minutes. Add diced tomatoes, cover, and bring to a simmer.
• Meanwhile, heat 3 tablespoons oil in a skillet over medium-high heat. Add okra and cook, stirring constantly, until tender and no longer stringy or slimy, about 10 minutes. Add to simmering roux mixture and simmer over low heat, stirring frequently, 3 to 5 minutes.
• Add 6 cups water plus file powder, Creole seasoning, salt, pepper, cayenne, and bay leaves. Cook, uncovered, tasting a few times as it cooks to adjust spices and adding more water if necessary, until gumbo is as thick as you would like, at least 2 to 3 hours. The longer it cooks, the better.
• Stir in shrimp and crabmeat; cook for 15 more minutes. Ladle gumbo over hot rice in serving bowls.

Steps:

• Heat oil in a large pot over high heat, add onions, celery and bell peppers, and saute 1 minute. Season with salt and 4 turns of pepper and saute 1 minute. Add the tomatoes, garlic, and shallots, and saute, stirring occasionally, about 4 minutes more.
• Stir in stock, then add fish, Worcestershire, hot sauce, bay leaves, basil, oregano and thyme, and bring to a boil. Cook over high heat, stirring occasionally, about 8 minutes. Reduce heat to medium.
• Stir in shrimp, okra and Creole seasoning, and simmer 10 minutes. Fold in oysters and crabmeat and simmer 5 minutes more. Skim the impurities from the top of the gumbo, turn the heat to high and boil vigorously 5 minutes. Slowly sprinkle in the file, stirring to incorporate thoroughly, and cook, stirring, 2 minutes more.
• To serve, ladle gumbo into bowls or soup plates, add rice and sprinkle with green onions.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Steps:

• With a mortar and pestle, combine the garlic, parsley and scallion and mash into a paste.
• In a colander in the sink, rub the beef all over with the insides of the lemon and lime halves and rinse with hot water. Transfer the meat to a large bowl and toss with the scallion paste, lemon and lime juices, hot sauce and adobo and season with salt and pepper to taste.
• Heat the oil in a large Dutch oven over high heat. Add the tomato paste and cook, stirring, until dark red, about 30 seconds. Add the beef mixture and Picalese and cook, covered, stirring occasionally, for 15 minutes. Add the crabs and 1 cup water and continue to cook, covered, stirring occasionally, for 20 minutes. Add the okra, onion, butter and 2 cups water and cook, covered, stirring occasionally, until the okra is tender, about 10 minutes more.
• Season with salt and pepper to taste. Transfer to a serving platter and serve immediately.

Steps:

• Pour boiling water over crabs to stun them to prevent them pinching you.
• "Debark" and clean them (remove the top shell and gills), break in half.
• If you wish, remove legs and back fins.
• Fry the bacon in a large skillet, add crab pieces, onons, water, and if using, stewed tomatoes.
• Add salt and pepper to taste and simmer 15 minutes.
• Add okra and boil gently, stirring often, 15 to 20 minutes- or simmer until the okra is tender but the crab is still firm.