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1
In a large, heavy pot, melt 2 tablespoons of the butter.
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2
Add the onions and cook over low heat, stirring occasionally, until softened, about 10 minutes.
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3
Add the celery, bell pepper, garlic, thyme and crushed pepper.
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4
Season with salt and pepper and cook until the vegetables are softened, about 10 minutes.
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5
Add the wine and boil over moderately high heat until reduced to a syrup, about 1 minute.
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6
Add the tomato juices and bay leaves and boil until reduced by half, about 4 minutes.
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7
Add the stock, bring to a boil and simmer over low heat for 30 minutes.
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8
In a large skillet, melt the remaining 2 tablespoons of butter.
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9
Add the okra, season with salt and pepper and cook over moderately high heat, stirring a few times, until browned, about 4 minutes.
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10
Add the tomatoes and bring to a boil.
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11
Stir the okra and tomatoes into the soup and simmer over low heat for 30 minutes longer; discard the bay leaves.
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12
Add the crabmeat to the soup and simmer until just heated through.
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13
Stir in the basil and season with salt, pepper and Tabasco.
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14
Ladle the soup into shallow bowls and serve.
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15
Serve with a light, spicy pinot grigio along with some hot homemade bread or biscuits.
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16
Enjoy!
