4 pints of water
12 fresh okra pods
4 tablespoons of butter
1 pound of yellow cornmeal
1 teaspoon of salt (optional)
1/4 teaspoon of ground black pepper

Rinse the okra in cold water, cut off the stems
and slice in round shapes. Combine the okra and
the water in a large saucepan and bring it to a
full boil, stir in the butter with the salt and
pepper.

Next remove okra from the heat, stir in cornmeal
until all the lumps is dissolved and the mixture
is nice and smooth.

Now return back to the heat, using a wooden spoon
stir till mixture is well blended, slightly stiff
and comes away from the sides of the pan.

Use a spoon to fill in the lightly buttered bowl,
let it sit for at least 30 minutes until it sets.
Cover the top of the bowl with a platter, invert
to transfer Coo Coo to the serving platter.

1 large onion
1 cup breadcrumbs
4 tablespoons of butter
500 g fresh crabmeat or
-3 (170 g) cans crabmeat
1 pinch of salt to taste
2 teaspoons of chopped chives
1/2 red capsicum, chopped fine
1/2 green capsicum, chopped fine
1 tablespoon of Worcestershire sauce
8 crab shells, cleaned,boiled and dried
1/4 teaspoon fresh chili peppers, chopped
-very fine

In a large size skillet add the butter then
saute the onion, capsicums, chives crabmeat,
worcester sauce, chilli pepper and the salt
to taste.

Over the low heat in a pan, use wooden spoon
then toss bread crumbs, combining all of the
ingredients in the pan very well.

Finally, divide mixture on top of eight empty
crab backs. Dot each 1 of the crab backs with
the butter.

Place the crabs under the heated grill until
they're golden brown color. Serve right away.
Enjoy!