1 tbsp. lard
1 dozen crabs
1 piece of ham or veal stew or both
1 sm. can tomatoes (or 6 fresh ones)
1 qt. okra
Chopped onion, green onion top. thyme, bay leaves, parsley, a leek, salt, pepper, drops of Tabasco, rice

Cut the okra in small pieces (after it has been cleaned and steamed). Scald the crabs, pull off the legs and clean the crabs well. Then quarter them, saving the quartered pieces and the claws for use in the gumbo. Fry the okra in the lard with the ham and the veal stew (if used). Add 2 quarts of water and the crabs, and resume the gentle cooking, for about an hour.

NOTE: Flour is usually not used in an okra gumbo. You may use few crabs and use shrimp with them, if you prefer.