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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 occassionally. Gradually stir in tomatoes with their liquid, sugar, worcheshire, 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.
Add okra, cook 5 minutes or until tender, stirring mixture occasionally. Add crab;stir gently and heat through. Discard bay leaf.
To serve, place a scoop of rice in each soup bowl. Serve soup over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 101 | ||
Calories from Fat: 22 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 64.7mg | 2 % | |
Potassium 35.2mg | 1 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 17.4g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 101
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