{"id":6941,"date":"2021-04-07T19:14:23","date_gmt":"2021-04-07T19:14:23","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=6941"},"modified":"2023-01-23T11:17:02","modified_gmt":"2023-01-23T18:17:02","slug":"crab-gumbo","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2021\/04\/07\/crab-gumbo\/","title":{"rendered":"Crab Gumbo"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>Gladys Graham self-published her cookbook, <em>Tropical Cooking<\/em>, in the Panama Canal Zone, then a U.S. possession, in 1947. It is a surprisingly comprehensive survey of cooking in the zone with 130 pages of recipes with ingredients ranging from <a href=\"https:\/\/www.seafood-harvest.com\/?s=avocado\">avocado<\/a> to vulture. You can read more about it <a href=\"https:\/\/www.fieryfoodscentral.com\/2011\/04\/23\/panamanian-cookery-1947\/\">here<\/a> but I thought I&#8217;d share this crab gumbo recipe straight from her book.<\/p>\n<h2>Crab Gumbo Ingredients<\/h2>\n<ul>\n<li>1 tablespoon bacon drippings<\/li>\n<li>1 bunch green onions<\/li>\n<li>2 cups chopped okra<\/li>\n<li>1 cup chopped tomatoes<\/li>\n<li>6 cups soup stock<\/li>\n<li>1 pod red pepper<\/li>\n<li>1 green pepper<\/li>\n<li>1\/2 teaspoon thyme<\/li>\n<li>1 bay leaf<\/li>\n<li>2 cups shredded crab meat<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li>Heat bacon drippings in a saucepan. Clean green onions, reserving 1 cup of the top greens.<\/li>\n<li>Chop onions and saute okra in bacon drippings for 10 minutes. Add tomatoes and cook for 5 minutes.<\/li>\n<li>Add stock, peppers, green onion tops cut in strips, thyme, bay leaf and salt. Bring to a boil and cook about 10 minutes.<\/li>\n<li>Add crab meat. Cover kettle with a tight fitting lid and cook slowly for 1 1\/2 hours.<\/li>\n<li>Just before serving add fil\u00e9 moistened with a little soup. Serve with boiled rice.<\/li>\n<\/ol>\n<p>Serves 8.<\/p>\n<div class=\"level__left\">\n<div class=\"level__item\">\n<div class=\"js-copy-attribute-content photo-page__adp-cta__container__attribution\">Photo by <strong><a href=\"https:\/\/www.pexels.com\/@wendy-williams-1457457?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Wendy Williams<\/a><\/strong> from <strong><a href=\"https:\/\/www.pexels.com\/photo\/food-sea-ocean-crab-7089920\/?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Pexels<\/a><\/strong><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This crab gumbo recipe comes to us from Gladys Graham&#8217;s self-published cookbook, Tropical Cooking. She wrote it in the Panama Canal Zone, then a U.S. possession, in 1947.<\/p>\n","protected":false},"author":4,"featured_media":6945,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91,50],"tags":[382,383,384],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/6941"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=6941"}],"version-history":[{"count":4,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/6941\/revisions"}],"predecessor-version":[{"id":6946,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/6941\/revisions\/6946"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/6945"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=6941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=6941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=6941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}