Ingredients
- 1 onion
- 1 stalk celery
- 1 cans
- 1 bay leaf
- 1/2 stick
- 950 gr tomatoes (canned whole)
- 350 gr rice (hot cooked)
- 260 gr crabmeat
- 55 gr margarine
- 6 gr salt
- 4 gr sugar
- 1 gr thyme (whole)
- 1 gr chili powder
- 1 gr pepper
- some garlic
Recipe by: The Maryland Seafood Cookbook. Remove all cartilage from Crabmeat. In a 4 or 5 litre 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 ----
