Crab And Corn Gumbo

Melt the butter or margarine in a large saucepan over a low heat, add the flour and stir together to make a roux. Cook for about 10 minutes, stirring constantly, to prevent burning, while the roux turns golden brown and then darkens. Turn the roux on to a plate and set aside.

Heat the oil in the same saucepan over a moderate heat, add the onion, okra, garlic and celery and stir to mix together. Cook for a few minutes, then add the stock, sherry, ketchup, oregano, mixed spice, Worcestershire sauce and hot pepper.

Bring to the boil, then simmer gently for about 10 minutes until the vegetables are tender. Add the roux, stirring it well into the sauce and cook for a few minutes until thickened.

Add the corn and crab claws and continue to simmer gently over a low heat for about 10 minutes until the crab and corn are cooked.

Spoon on to warmed serving plates and garnish with sprigs of fresh coriander.