Crab gumbo

6 Servings

Ingredients

Quantity Ingredient
1 pounds Crabmeat
1 medium Onion; chopped
1 large Stalk celery; chopped
1 clove Garlic; finely chopped
¼ cup Margarine or butter; 1/2 stick
6 cups Canned whole tomatoes; Three 1-pound cans; or equivalent
1 pack Frozen okra; (10 oz)
1 Bay leaf
2 teaspoons Salt
1 teaspoon Sugar
½ teaspoon Whole thyme
¼ teaspoon Chili powder
¼ teaspoon Pepper
3 cups Hot cooked rice

Directions

Recipe by: The Maryland Seafood Cookbook.

Remove all cartilage from Crabmeat. In a 4 or 5 quart pot, cook onion, celery and garlic in butter or margarine until tender. Add tomatoes, okra and seasonings. Cover and simmer for 1 hour. Add Crabmeat and heat through. Serve over hot cooked rice.

Formatted for you by: Bill Webster

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