Ready in 45 minutes
Richly delicious, this flavorful soup comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Top-ranked recipe named "Crab Gumbo"
Fry ham, garlic and okra in butter.
When well coated with butter, but not brown, add next six ingredients.
Cook 20 minutes, add crab and cook for an additional 15 minutes.
Serve on mounds of hot rice.