|Salad oil||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Onion||1 Medium, diced|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||28 Ounce (1 Can)|
|Hot pepper sauce||1⁄8 Teaspoon|
|Frozen whole okra||10 Ounce, thawed and sliced (1 Package)|
|Frozen crab meat||12 Ounce, thawed and drained (2 Packages, 6 Ounce Each, Alaska Snow)|
|Hot cooked rice||1 Cup (16 tbs)|
1. In 4-quart saucepan over medium heat, into hot salad oil, stir flour; cook, stirring constantly, until flour is dark brown but not burned. Add onion and garlic; cook until tender, stirring occasionally. Gradually stir in tomatoes with their liquid, sugar, Worcestershire, salt, hot pepper sauce, and bay leaf; stir to break up tomatoes. Heat to boiling. Reduce heat to low; cover and simmer 10 minutes to blend flavors, stirring occasionally.
2. Add okra; cook 5 minutes or until tender, stirring mixture occasionally. Add crab; stir gently and heat through. Discard bay leaf.
3. To serve, place a scoop of rice in each soup bowl.