Ingredients
- 1 onion
- 1 stalk celery
- 1 cans
- 1 bay leaf
- 1/2 stick
- 6 c tomatoes (canned whole)
- 3 c rice (hot cooked)
- 1 lb crabmeat
- 1/4 c margarine
- 2 ts salt
- 1 ts sugar
- 1/2 ts thyme (whole)
- 1/4 ts chili powder
- 1/4 ts pepper
- some garlic
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 ----
