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Eastern Shore-style Crab Soup

Serves 6 to 8

6 tablespoons sweet butter or olive oil
1 large onion, finely diced
1 green bell pepper, diced
4 cups sliced okra (about 1 pound)
1 teaspoon minced garlic
2 quarts fish or crab stock
4 large ripe tomatoes, diced, or 1 can (12-ounces) diced with juice
2 teaspoons Worcestershire sauce
1 teaspoon whole dried thyme (or 2 teaspoon fresh thyme)
1 bat leaf
1 cup white rice
1 pound claw, or backfin crabmeat – fresh or pasteurized
Salt and freshly ground black pepper to taste

In a large pot heat the butter or olive oil. Add the onion, bell pepper, okra, and garlic. Cook over medium-low heat, stirring occasionally for 15 minutes. Add the stock, tomatoes, Worcestershire, thyme, and bay leaf. Bring to a boil. Reduce the heat and simmer for 20 minutes. Add the rice and continue cooking for about 20 minutes. Add the crabmeat and cook for 10 minutes longer. Season with salt and pepper to taste.

 

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