Cajun-kitchen

Crabs "Bayou"

450 g crab meat                                                  3 hard-boiled egg yolk

1 teaspoon Dijon mustard                                 6 spoons margarine room temperature

1/4 teaspoon cayenne pepper                         3 spoons Sherry

120 ml cream                                                        40 g green onions

50 g dried breadcrumbs                                   salt and fresh grounded pepper

fresh parsley

Free the crab meat from rests of paring and chondral.

Crumble the egg yolk in a bowl, add mustard, 4 spoons of margarine and the cayenne pepper and stir it to a pulp. Mix in Sherry and parsley, afterwards add the cream, the onions and the crab meat. Add salt and pepper.

Scatter the bulk equably in 6 oven-save, greased bowls or baking-tins. Give the rest of the margarine all above.

Bake it in the pre-heated oven for about 20 minutes, till everything is broiling a little and becomes golden brown.

Gumbo with herbage

350 g smoked shoulder of ham                      2 spoons oil

1 Spanish onion, minced                                   2 - 3 garlic coves, pressed

1 teaspoon Oregano, 1 tea spoon Thyme       2 bay leaves, 2 cloves

2 celery bars, in slices                                       1 green pepper, cut

1/2 cabbage, cut                                                  200 g spring vegetables, minced

200 g Chinese cabbage, cut                            200 g spinach

1 bunch watercress                                            6 green onions

25 g minced parsley                                          1/2 teaspoon pimento grounded

1 teaspoon nutmeg grated                               salt, black pepper, cayenne pepper

2 liter vegetable stock

Remove crust and grease from the shoulder of ham and pick it up. Finely dice the ham. Give the grease (with crust) with a little oil into a pan and heat it up till it sizzles. Stir in the ham, the onions, the garlic, the Oregano and the Thyme. Go on stirring for about 5 minutes on medium heat.

Add bay leaves, cloves, celery and pepper and stir for further 3 minutes, then add cabbage and vegetable stock. Boil it up and let it broil for about 5 minutes. Add spring vegetables and Chinese cabbage, let it cook 2 minutes, add spinach, watercress and green onions, cook 1 minute. Add parsley, pimento and nutmeg. Flavor with salt, black pepper and cayenne pepper.

Remove grease (with crust), bay leaves and cloves and serve the gumbo immediately with warm baguette or garlic bread.