| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ethnic | 6 | Servings | |
INGREDIENTS
| 1/2 | Onion | |
| 2 | Celery stalks | |
| 1/2 | Green bell pepper | |
| 3 | Tomatoes | |
| 2 | tb | Margarine |
| 1 | cn | Chicken broth — 10.75 |
| Ounces | ||
| 1 | Bay leaves | |
| 1 | ts | Thyme |
| 1 | ds | Cayenne pepper |
| Salt — to taste | ||
| 12 | oz | Crab meat — canned |
| Cooked rice |
INSTRUCTIONS
1. Slice onion, celery, green pepper and tomatoes into uniform size slices. 2. Melt margarine in a large saucepan. Saute sliced vegetables until tender. Add chicken broth, bay leaf, thyme and cayenne pepper. Simmer for 30 minutes. 3. Remove bay leaf and stir in thawed crabmeat and salt. Heat only to warm crabmeat. Serve over hot rice. Recipe By : Jo Anne Merrill From: Marlin <jib@clam.Rutgers.Edu> Date: Sat, 18 Feb 95 18:23:51 Est File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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