Recipes from the Grapevine Cottage

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Crab Gumbo

It's's cold. Actually, it has been sort of nice and "tropical" feeling in January, but now it feels like the typical winter season in Indiana. So this soup recipe, provided by Associate Wine Guy Tom Landshof (actually, The Wine Geezer – it's on his business card, his idea, not mine) is a good Sunday night supper for cold weather.


4 or 5 stalks celery
1/4 green pepper
1 1/4 onion
2 tablespoons butter
3 cloves garlic
3 fresh tomatoes
2 big cans whole tomatoes
2 1/2 quarts water
1/2 quart chicken stock
1 can beer
3 bay leaves
2 tablespoons Worcestershire
1 tablespoon Old Bay seasoning
2 teaspoon sugar
salt and pepper
1 1/2 pounds crab meat
3 tablespoons butter
3 tablespoons flour


1. Dice celery green pepper and onion and add to 8 quart pot. Add 2 tablespoons butter and sauté. Mince garlic and add. Remove skin from fresh tomatoes, remove seeds, quarter and add. Pour canned tomato juice into pot, quarter tomatoes and add to pot.
2. Add water, stock, beer, bay leaves, Old Bay, Worcestershire, sugar, salt and pepper to taste. Bring to boil and simmer, uncovered for about 2 hours.
3. Remove a couple cups of solids, purée and add back
4. Add 1 pound crab meat and simmer for another hour
5. Using 3 tablespoons each of flour and butter make a dark roux. Thin with a couple cups of gumbo, stir ’til smooth and add back to gumbo. Stir in remaining 1/2 pound crab meat and serve.

Note: I used fresh canned crab meat from Costco (lump not back fin). This freezes well. Recipe is very forgiving