If the crabs are live, boil them in 2 quarts of water for about 10 minutes (save the stock for the gumbo).  Clean the crabs and break them in half.  Heat the oil in a large pot over medium heat.  Fry the okra, stirring occasionally, until most of the slime disappears (about 10 minutes).  Add the onions, peppers and celery and cook until the vegetables are soft (about 15 minutes).  Add the seasonings, tomato sauce, tomato paste, water (or reserved crab stock) and crabs.  Stir and bring to a boil.  Reduce heat and simmer uncovered for 1 1/2 hours.  Add the shrimp and crabmeat and cook for 15 minutes.  Add the green onions (and oyster liquor) and cook for 2 minutes more.  Remove from heat and add salt until it tastes right.  Add the oysters to the bowl and cover with hot gumbo.

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Our comments:  Much trial and error went into this recipe, but finally we think it's right.  Live blue crabs are key and can be found at Fiesta.