To make the gumbo, first fry off the vegetables with the sausages for 10 minutes. Add the tomatoes, spices and wine and reduce by half. Finally stir through the prawns and crab. Allow to cool in the fridge overnight until almost set.
For the pastry, boil the water and lard until the lard has melted. Pour over the sifted flour and turmeric, mix to make a dough. Rest for 20 minutes before using.
Divide the pastry into 4 and shape over a ramekin.
Place spoonfuls of the cold gumbo mix into the cup-shaped pastry to fill halfway. Pinch the top together, leaving enough space for a crab claw and gently push down, being careful not to break the pastry. Place the crab claw, sticking out of the top, brush with egg yolk and bake for an hour at 190°C.