2 lbs. peeled shrimp
8 scalded crabs
3 strips bacon
1 c. chopped onions
1 lb. okra, thinly sliced
1 can (1 lb.) tomatoes, drained (reserve liquid)
2 tbsp. chopped parsley
1 bay leaf
1/4 tsp. dried thyme
2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. pepper sauce
3 c. hot water plus 1 c. tomato liquid
2 doz. oysters

Clean crabs, break in halves, remove leg shells and separate claws from halves. Fry bacon until crisp, remove and set aside. Lower heat, saute onion in drippings until soft, 6 minutes.

Add okra, cook until it ceases to rope (about 30 minutes), stirring often. Chop drained tomatoes, add to okra, stir to blend. Add crabs, claws and parsley, simmer 5 minutes. Crumble bacon, add with seasonings and liquid. Cover, simmer 40 minutes. Serve over cooked, hot rice. Serves 4.