Crab Gumbo

(Pacific Northwest)

'Tis the season for a nice warm bowl of Crab Gumbo! Of course, this wonderful, tastey dish is in season and can be much enjoyed all year long....


  • 1/2 cup-Chopped Onion

  • 2 Tablespoons-Butter or Marg.

  • 1-16-ounce can-Tomatoes, cut up

  • 1-8-ounce can-Tomato Sauce

  • 1-8-ounce can-Chicken Broth

  • 1/2-teaspoon-Sugar

  • 1/8-teaspoon-Pepper

  • 1-Bay Leaf

  • 1-15 1/2 ounce can-cut Okra, drained

  • 1-7 1/2 ounce can-Crab Meat, drained, chopped, cartilage removed

  • 3 Cups-Hot Cooked Rice


In a 3-quart saucepan cook onion in butter or marg. till tender but not browned.

Add the tomatoes, tomato sauce, chicken broth, sugar, pepper and bay leaf. Bring to boiling; reduce heat and simmer, uncovered for about 30 minutes.

Remove bay leaf.

Add okra and the crab meat to heat through. Serve this crab gumbo over hot cooked rice in soup plates or bowls.

This wonderful Crab Gumbo makes 6 servings. Serve with some warm, fresh artisan bread and butter and it's a hearty meal!

Go back to Crab Soup Recipes and find some more great recipes.

Check out some of our Crab Salad Recipes that will go well with these crab soups!

Check out Homepage and find more useful information about crab! "Catch 'em! Clean 'em! Cook 'em! Eat 'em!"

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