2 onions
4 tomatoes
7 c. water
10 okra
2 bay leaves
3 sprigs parsley
1 1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. chili peppers
4 tbsp. butter
1 lb. lump crabmeat
Add all ingredients together except crabmeat and butter. Cook for 30 minutes. Cook crabmeat and butter together for 20 minutes. Add together and cook over low heat for 30 minutes.
Crab Shrimp Moray
1 stick butter
1/2 c. flour
1/4 c. grated onion
1/2 c. chopped green onion
1/8 c. chopped parsley
2 c. cream
1 c. dry white wine or vermouth
2 1/2 tsp. salt
1/2 tsp. white pepper
1/4 tsp. cayenne pepper
2 1/2 oz. Grugere imported Swiss
cheese
2 cans artichokes (bottoms quartered)
2 tbsp. lemon juice
2 lb. shrimp
1 lb. lump crab meat
1/2 lb. sliced fresh mushrooms
3 tbsp. grated Romano cheese
In a 2 quart sauce pan melt butter, stir in flour and cook 5 minutes over medium flames, stirring. Add onions, green onions and cook 2 to 3 minutes, stirring. Add parsley and gradually add cream. Allow to get hot but do not boil. Add wine, salt and peppers. Blend well and bring to a simmer, stirring occasionally. Add Swiss cheese, cover, turn off heat and cool. When lukewarm add lemon juice. In a 3 quart casserole make alternate layers of crab meat, shrimp, quartered artichoke bottoms, sliced raw mushrooms, using sauce between layers and on top. Cover and refrigerate until ready to reheat for serving. Pur uncovered, room temperature casserole in a 350 degree oven for 30 to 45 minutes. Before baking sprinkle with Romano cheese. Serve in pastry cups. Serves 8 to 10.
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