Name: Crab Gumbo
Ingredients: 1 lb Crabmeat; 1 md Onion; chopped; 1 lg Stalk celery; chopped; 1 cl Garlic; finely chopped; 1/4 c Margarine or butter; 1/2 stick; 6 c Canned whole tomatoes; Three 1-pound cans; or equivalent; 1 pk Frozen okra; (10 oz); 1 Bay leaf; 2 ts Salt; 1 ts Sugar; 1/2 ts Whole thyme; 1/4 ts Chili powder; 1/4 ts Pepper; 3 c Hot cooked rice

The Word of God tells us that Christ’s church is glorious... [But] today the glory of the church is thickly veiled. It is no exaggeration to assert that in the main it presents a picture of advanced decadence and extreme feebleness... Let it be said emphatically, the church is where the truth is. Sound doctrine always has been, is today, and ever will be the foremost mark of the true church. But who dares to assert that there is today in the churches a rising tide of interest in doctrine? By and large people do not go to church to learn about God from His infallible Word, but to be tranquilized. And that the glory of God is both the beginning and the end of common worship does not seem to occur to them.

R.B. Kuiper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats		Fish crab, Soups/stews	6	Servings

INGREDIENTS

1	lb	Crabmeat
1	md	Onion; chopped
1	lg	Stalk celery; chopped
1	cl	Garlic; finely chopped
1/4	c	Margarine or butter; 1/2 stick
6	c	Canned whole tomatoes; Three 1-pound cans; or equivalent
1	pk	Frozen okra; (10 oz)
1		Bay leaf
2	ts	Salt
1	ts	Sugar
1/2	ts	Whole thyme
1/4	ts	Chili powder
1/4	ts	Pepper
3	c	Hot cooked rice

INSTRUCTIONS

Recipe by: The Maryland Seafood Cookbook.
Remove all cartilage from Crabmeat. In a 4 or 5 quart pot, cook onion,
celery and garlic in butter or margarine until tender. Add tomatoes, okra
and seasonings. Cover and simmer for 1 hour. Add Crabmeat and heat through.
Serve over hot cooked rice.
Formatted for you by:  Bill Webster
Posted to Bakery-Shoppe Digest V1 #202 by Bill <thelma@pipeline.com> on Aug
27, 1997

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