Crab Gumbo Preparation Time: 20 minutes | Cooking Time: 20 minutes 400g white cabbage, chopped coarsely 400g spinach leaves, stems removed 200g watercress 1 cup fresh flat-leaf parsley 50g butter 2 medium brown onions (300g), chopped finely 2 medium tomatoes (380g), chopped coarsely 1 fresh red chilli pepper, chopped finely 1 teaspoon fresh thyme leaves 1 teaspoon finely chopped fresh marjoram 1 teaspoon ground allspice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 400g fresh crab meat 100g radishes, sliced thinly

Place cabbage, spinach, watercress and parsley in large saucepan with just enough water to cover. Bring to a boil; simmer, uncovered, 1 minute. Drain vegetables; reserve liquid. Chop vegetables finely.

Melt butter in large heavy-based saucepan, add onion; cook until lightly browned. Add chopped vegetables, tomato, chilli pepper, thyme, marjoram, allspice, salt and black pepper; stir well. Add 1 cup of the reserved vegetable liquid, bring to a boil; simmer, uncovered, 5 minutes or until liquid has almost evaporated.

Add crab meat and radish; stir until heated through.

Serve crab gumbo with plain boiled rice, if desired.

SERVES 4

TIP: If you prefer, use 1/2 teaspoon dried thyme and 1/2 teaspoon dried marjoram in place of fresh thyme and fresh marjoram. Frozen or tinned crab meat can be used instead of fresh crab meat.