Shell shrimp and saute in 2 tablespoons of the butter for several minutes or until they turn a bright coral color.
Set aside.
Heat remaining 2 tablespoons butter in a soup kettle, add okra, and cook, stirring frequently, until tender.
Stir in onion and cook several minutes, then stir in flour until smooth.
Add tomatoes and cook the mixture several minutes longer.
Add enough water to the oyster liquor to make 2 quarts of liquid.
Stir into okra mixture and add salt, garlic, and cayenne or red pepper pod.
Simmer for 1 hour, then add shrimp, and simmer another half hour.
Fifteen minutes before serving, add the oysters and cook over a low heat until edges begin to curl.
Then add Tabasco, Worcestershire sauce, and crab meat and heat through.