1 cup plus 1 tablespoon olive oil
1 smoked ham hock, about 8 to 10 ounces
1/2 cup chopped onions
2 quarts crab or fish stock
2 quarts water
Essence, recipe follows
3 bay leaves
6 cups roughly chopped assorted greens, such as collards, mustards, turnip, chard, dandelion, beet greens, or spinach
1 teaspoon salt
Freshly ground black pepper
1/2 pound lump crabmeat, picked over for shells and cartilage
1 red bell pepper, roasted, peeled and diced
1 tablespoon chopped garlic
1 tablespoon chopped fresh cilantro
Crushed red pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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