This one is from an old newspaper clipping. Dauphin Island is off the coast of Alabama and where my mother spent many of her childhood summers.

 Dauphin Island Crab Gumbo

2 cups finely chopped celery
2 cups finely chopped onion
1 bell pepper, finely chopped
Minced Parsley
3 tablespoons bacon drippings
3/4 cup sifted flour
2 cups raw crab meat
2 cups canned tomatoes
1 cup cut okra
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
Paprika (optional)
Hot sauce (optional)
1 tablespoon gumbo file

Saute celery onions, peppers, and parsley in drippings in covered skillet until soft. Remove from pan. Brown flour in drippings, add to vegetables. Add 3 qts water and crab. Cook for 30 minutes. Add tomatoes, okra and seasonings; simmer for one hour. Remove from heat; stir in file. Serve over rice.

Note: if cooked crab meat is used, add 10 minutes before removing from heat. Yield: 6 to 8 servings.