|Salt pork/Bacon||1⁄4 Pound, cubed|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Sliced okra||2 Cup (32 tbs) (Fresh / Frozen And Defrosted / Canned)|
|Canned tomatoes||2 Cup (32 tbs) (Undrained)|
|Garlic||1 Clove (5 gm), finley minced|
|Lemon||1⁄4 , thinly sliced|
|Boiling water||3 Cup (48 tbs)|
|Tabasco sauce||3 Drop (Few Drops)|
|Worcestershire sauce||1 Teaspoon|
|Cooked crabmeat||2 Cup (32 tbs), picked over well (Fresh / Canned)|
1. In a heavy kettle, cook the salt pork or bacon briefly over low heat until rendered of its fat. Add two tablespoons of the butter and the onion and cook until the onion is transparent.
2. Add the okra, tomatoes, garlic, lemon and bay leaf. Bring to a boil and add the boiling water, salt, paprika, Tabasco sauce and Worcestershire sauce. Lower the heat and simmer, partially covered, one hour.
3. Blend the remaining butter with the flour and stir the mixture, bit by bit, into the simmering vegetables. When thickened and smooth, stir in the crabmeat. Heat to boiling and serve with steamed rice.