1 lb Crabmeat 1 md Onion; chopped 1 lg Stalk celery; chopped 1 cl Garlic; finely chopped 1/4 c Margarine or butter; - 1/2 stick 6 c Canned whole tomatoes; - Three 1-pound cans; - or equivalent 1 pk Frozen okra; (10 oz) 1 Bay leaf 2 ts Salt 1 ts Sugar 1/2 ts Whole thyme 1/4 ts Chili powder 1/4 ts Pepper 3 c Hot cooked rice Recipe by: The Maryland Seafood Cookbook. Remove all cartilage from Crabmeat. In a 4 or 5 quart pot, cook onion, celery and garlic in butter or margarine until tender. Add tomatoes, okra and seasonings. Cover and simmer for 1 hour. Add Crabmeat and heat through. Serve over hot cooked rice. Formatted for you by: Bill Webster -----