3 eggs, beaten
1 c. plain bread crumbs
1 c. dry white wine
1/2 tsp. garlic powder
1 tsp. onion powder
1 tbsp. parsley
1 tsp. salt
3/4 tsp. ground cayenne pepper
1 1/2 c. white crabmeat

Blend together well.

DRENCH:

1 egg
3/4 c. wine
Pinch of salt
Louisiana Hot Sauce (1/2 tsp.)

DREDGE:

2 c. corn flour
1 tsp. salt
1/2 tsp. cayenne pepper

Slice okra long ways and remove seeds. Stuff okra with stuffing mixture. Dip okra into Drench. Then batter in Dredge. Deep fry until golden brown.