Crabmeat Gumbo

I really like this in the spring for some reason. Maybe it's such a nice change from all the heavy soups and stews of the winter.

This is a really old Craig Claiborne recipe.

Crabmeat Gumbo
4 to 6 servings
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1/4 pound salt pork or bacon, cubed
1/4 cup butter
1/4 cup chopped onion
2 cups sliced fresh or frozen (defrosted) okra
2 cups canned tomatoes, undrained
1 clove garlic finely minced
1/4 lemon thinly sliced
1 bay leaf
3 cups boiling water
1/2 teaspoon salt
1/4 teaspoon paprika
Few drops of Tabasco sauce
1 teaspoon Worcestershire sauce
2 tablespoons flour
2 cups cooked fresh or canned crabmeat, more if you like, picked over twice
4-6 servings cooked rice

1. In a heavy kettle, cook the salt pork or bacon briefly over low heat until rendered of its fat. Add two tablespoons of the butter and the onion and cook until the onion is transparent.

2. Add the okra, tomatoes, garlic, lemon and bay leaf. Bring to a boil and add the boiling water, salt, paprika, Tabasco sauce and Worcestershire sauce. Lower the heat and simmer, partially covered, one hour.

3. Blend the remaining butter with the flour and stir the mixture, bit by bit, into the simmering vegetables. When thickened and smooth, stir in the crabmeat. Heat to boiling and serve with steamed rice.