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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