Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Crabmeat |
1 medium | Onion; chopped |
1 large | Stalk celery; chopped |
1 clove | Garlic; finely chopped |
¼ cup | Margarine or butter; 1/2 stick |
6 cups | Canned whole tomatoes; Three 1-pound cans; or equivalent |
1 pack | Frozen okra; (10 oz) |
1 \N | Bay leaf |
2 teaspoons | Salt |
1 teaspoon | Sugar |
½ teaspoon | Whole thyme |
¼ teaspoon | Chili powder |
¼ teaspoon | Pepper |
3 cups | Hot cooked rice |
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