Creole Crab
The meat from freshly boiled crab (10 minutes) fried gently in olive oil, a little water, chopped onion and garlic, lemon juice, seasoning, thyme, bay leaf and a chilli pepper added, then simmered slowly for thirty minutes. Served with boiled rice after discarding the bay leaf, thyme, bouquet garni and chilli pepper. Origin United States New Orleans.
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