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8-10 servings


    12 ounces Florida oysters, drained
    8 ounces Florida blue crab claw meat

    1/2 cup chopped onion
    1/2 cup chopped Florida celery
    1 clove garlic, minced
    1 tablespoon butter

    1 teaspoon anise seeds
    1 teaspoon salt
    1/2 teaspoon sugar
    1 teaspoon crushed red peppers
    1 10-ounce package frozen okra
    2 20-ounce cans diced tomatoes


Remove remaining shell or cartilage from oysters and crab and set aside.

Cook onion, celery and garlic in butter until tender.

Add anise, salt, sugar, peppers, okra and tomatoes.

Cover and simmer for 15 minutes.

Add oysters and simmer an additional 15 minutes.

Add crab and heat thoroughly.

Serve over rice.

Courtesy of the Florida Department of Agriculture and Consumer Services

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