Cold Crab Gumbo

  • Yield 6 to 8 servings

This chilled gumbo makes a great summer time dish.


1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
3 tablespoons butter
1 3/4 cups sliced fresh okra
8 cups chicken broth
1 3/4 cups canned Italian plum tomatoes
1/2 cup white long grain rice
1 1/4 cups lump crab meat, shelled and cartilage removed
-- Salt and pepper to taste


  1. Saute celery, onion and green pepper in butter until vegetables are soft.
  2. Add okra, chicken broth, tomatoes and rice.
  3. Bring to a boil and simmer for 1 hour.  Cool and refrigerate.
  4. Stir in crab meat.  Season with salt and pepper to taste.
  5. Serve well chilled.


Recipe reprinted with permission from the Junior League of Annapolis’ Of Tide Thyme(the Junior League of Annapolis, Maryland, 1995).



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