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1 pound Florida blue crab claw meat
1 12-ounce Florida oysters, drained
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
1 tablespoon butter
1 teaspoon anise seeds
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon chopped fresh hot peppers
1 10-ounce package frozen okra, thawed
2 20-ounce cans diced tomatoes
Remove any remaining shell or cartilage from oysters and crabmeat. Set aside.
In a large saucepan cook onion, celery and garlic in butter until tender.
Add anise, salt, sugar, peppers, okra and tomatoes. Stir. Bring to a boil.
Reduce heat and cover; simmer for 30 minutes.
Add crabmeat and oysters.
Cook an additional 10 minutes. Serve with rice.
Per serving: calories 201, calories from fat 45, total fat 5g, saturated fat 2g, cholesterol 102 mg, total carbohydrate 17g, protein 24g.
Florida Bureau of Seafood and Aquaculture
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