Crab and Okra Soup

**INGREDIENTS**
  * 4 tablespoons unsalted butter
  * 2 large onions, finely chopped
  * 6 celery ribs, finely chopped
  * 1 red bell pepper, finely chopped
  * 2 tablespoons minced garlic
  * 1 teaspoon thyme leaves
  * 1/2 teaspoon crushed red pepper
  * Salt and freshly ground pepper
  * 1/2 cup dry red wine
  * One 28-ounce can Italian plum tomatoes, drained and coarsely chopped, juices reserved
  * 3 bay leaves
  * 2 1/2 quarts fish stock or light chicken stock or 1 1/2 quarts bottled clam juice mixed with 1 quart water
  * 1 1/2 pounds fresh or thawed frozen okra, sliced crosswise 1/2 inch thick (6 cups)
  * 1 1/2 pounds lump crabmeat, picked over to remove cartilage
  * 1/2 cup chopped basil
  * Tabasco sauce 

**DIRECTIONS**

  * In a large, heavy pot, melt 2 tablespoons of the butter. 
  * Add the onions and cook over low heat, stirring occasionally, until softened, about 10 minutes. 
  * Add the celery, bell pepper, garlic, thyme and crushed pepper. Season with salt and pepper and cook until the vegetables are softened, about 10 minutes. 
  * Add the wine and boil over moderately high heat until reduced to a syrup, about 1 minute. Add the tomato juices and bay leaves and boil until reduced by half, about 4 minutes. 
  * Add the stock, bring to a boil and simmer over low heat for 30 minutes.

  * In a large skillet, melt the remaining 2 tablespoons of butter. 
  * Add the okra, season with salt and pepper and cook over moderately high heat, stirring a few times, until browned, about 4 minutes. 
  * Add the tomatoes and bring to a boil. 
  * Stir the okra and tomatoes into the soup and simmer over low heat for 30 minutes longer. 
  * Discard the bay leaves.

  * Add the crabmeat to the soup and simmer until just heated through. 
  * Stir in the basil and season with salt, pepper and Tabasco. 
  * Ladle the soup into shallow bowls and serve.

**Make Ahead**

The soup can be prepared through Step 2 and refrigerated in an airtight container for up to 2 days. Reheat gently before proceeding.