Creole Gumbo

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4 small blue crabs, cooked

1/8 cup clarified butter

6 ounces onion, finely sliced

1 ounce celery, finely sliced

1 green pepper, finely chopped

3 medium tomatoes, blanched, skinned, seeds removed, cut into quarters

2 cloves garlic, smashed

4 cups fish stock

1 teaspoon tomato paste

2 bay leaves

1 pound oysters

8 ounces tiny shrimp, cooked

1 (12-ounce) can okra, okra pieces halved

1 teaspoon freshly ground black pepper

1 teaspoon file powder

1/8 cup cold water