| 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 <[email protected]> on Aug 27, 1997
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