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CATEGORY CUISINE TAG YIELD
Seafood, Meats Fish crab, Soups/stews 6 Servings

INGREDIENTS

1 lb Crabmeat
1 md Onion; chopped
1 lg Stalk celery; chopped
1 cl Garlic; finely chopped
1/4 c Margarine or butter; 1/2 stick
6 c Canned whole tomatoes; Three 1-pound cans; or equivalent
1 pk Frozen okra; (10 oz)
1 Bay leaf
2 ts Salt
1 ts Sugar
1/2 ts Whole thyme
1/4 ts Chili powder
1/4 ts Pepper
3 c Hot cooked rice

INSTRUCTIONS

Recipe by: The Maryland Seafood Cookbook.
Remove all cartilage from Crabmeat. In a 4 or 5 quart pot, cook onion,
celery and garlic in butter or margarine until tender. Add tomatoes, okra
and seasonings. Cover and simmer for 1 hour. Add Crabmeat and heat through.
Serve over hot cooked rice.
Formatted for you by:  Bill Webster
Posted to Bakery-Shoppe Digest V1 #202 by Bill <thelma@pipeline.com> on Aug
27, 1997

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