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Prep1 hr 15 mins
Cook1 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.
- 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
- In a large, heavy pot, melt 2 tablespoons of the butter.
- Add the onions and cook over low heat, stirring occasionally, until softened, about 10 minutes.
- Add the celery, bell pepper, garlic, thyme and crushed pepper.
- Season with salt and pepper and cook until the vegetables are softened, about 10 minutes.
- Add the wine and boil over moderately high heat until reduced to a syrup, about 1 minute.
- Add the tomato juices and bay leaves and boil until reduced by half, about 4 minutes.
- Add the stock, bring to a boil and simmer over low heat for 30 minutes.
- In a large skillet, melt the remaining 2 tablespoons of butter.
- Add the okra, season with salt and pepper and cook over moderately high heat, stirring a few times, until browned, about 4 minutes.
- Add the tomatoes and bring to a boil.
- Stir the okra and tomatoes into the soup and simmer over low heat for 30 minutes longer; discard the bay leaves.
- Add the crabmeat to the soup and simmer until just heated through.
- Stir in the basil and season with salt, pepper and Tabasco.
- Ladle the soup into shallow bowls and serve.
- Serve with a light, spicy pinot grigio along with some hot homemade bread or biscuits.