2 hrs 55 mins
1 hr 15 mins
1 hr 40 mins
This more delicate cousin of New Orleans gumbo is a spicier version of the crab soup Charleston is known for. From: "Low-Country Thanksgiving" in F&W Magazine, 11/2002 by Robert Stehling. It is healthy & certain parts can be made ahead of time, if kept in an air-tight container.It is wonderfully delicious!! Submitted 08/14/2008.
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Units: US | Metric
- 4 tablespoons unsalted butter
- 2 large onions, finely chopped
- 6 celery ribs, finely chopped
- 1 red bell pepper, finely chopped
- 2 tablespoons minced garlic
- 1 teaspoon thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- salt & freshly ground black pepper
- 1/2 cup dry red wine
- 28 ounces Italian plum tomatoes, drained and coarsely chopped, juices reserved
- 3 bay leaves
- 2 1/2 quarts fish stock or 2 1/2 quarts low-fat chicken broth or 1 quart water mixed with 1 1/2 qts bottled clam juice
- 1 1/2 lbs fresh okra (6 cups) or 1 1/2 lbs thawed frozen okra, sliced crosswise 1/2 inch thick (6 cups)
- 1 1/2 lbs lump crabmeat, picked over to remove cartilage
- 1/2 cup chopped basil
- Tabasco sauce
- 1In a large, heavy pot, melt 2 tablespoons of the butter.
- 2Add the onions and cook over low heat, stirring occasionally, until softened, about 10 minutes.
- 3Add the celery, bell pepper, garlic, thyme and crushed pepper.
- 4Season with salt and pepper and cook until the vegetables are softened, about 10 minutes.
- 5Add the wine and boil over moderately high heat until reduced to a syrup, about 1 minute.
- 6Add the tomato juices and bay leaves and boil until reduced by half, about 4 minutes.
- 7Add the stock, bring to a boil and simmer over low heat for 30 minutes.
- 8In a large skillet, melt the remaining 2 tablespoons of butter.
- 9Add the okra, season with salt and pepper and cook over moderately high heat, stirring a few times, until browned, about 4 minutes.
- 10Add the tomatoes and bring to a boil.
- 11Stir the okra and tomatoes into the soup and simmer over low heat for 30 minutes longer; discard the bay leaves.
- 12Add the crabmeat to the soup and simmer until just heated through.
- 13Stir in the basil and season with salt, pepper and Tabasco.
- 14Ladle the soup into shallow bowls and serve.
- 15Serve with a light, spicy pinot grigio along with some hot homemade bread or biscuits.
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Nutritional Facts for Gumbo-Style Crab Soup With Okra and Tomatoes
Serving Size: 1 (5361 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 223.3
- Calories from Fat 69
- Total Fat 7.7 g
- Saturated Fat 3.5 g
- Cholesterol 66.1 mg
- Sodium 652.1 mg
- Total Carbohydrate 13.7 g
- Dietary Fiber 4.3 g
- Sugars 5.2 g
- Protein 23.3 g