Creole crabmeat spaghetti sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3.00 | each | Chopped medium onions |
| 2.00 | teaspoon | Olive oil |
| 1.00 | can | (10-oz) clam broth or fat slimmed c |
| ½ | cup | Dry white wine/water |
| 2.00 | cup | Peeled diced vine ripened tomatoes |
| 1.00 | Tomatoes undrained | |
| 1.00 | can | (16-oz) tomato paste |
| 2.00 | each | Chopped ribs celery |
| 1.00 | each | Chopped sweet bell pepper |
| ½ | cup | Fresh chopped parsley |
| 1.00 | 2-3 fresh or 1/2 teaspoon dried bas | |
| 1.00 | teaspoon | Minced fresh or 1/2 teaspoon dried |
| 1.00 | dash | Worcestershire |
| 1.00 | dash | Ground cumin |
| 1.00 | dash | Red cayenne pepper |
| 2.00 | tablespoon | Flour |
| ¼ | cup | Cold water |
| 3.00 | cup | Flaked crab meat |
Directions
Combine onions and oil in large non-stick pan with cooking spray.
Cook and stir just until they begin to brown; stir in broth, wine or water, tomatoes, tomato paste, celery, bell pepper, parsley, basil, thyme, worcestershire, cumin and pepper. Cover and simmer for one hour or more, stirring occasionally. Mix flour with water until smooth; stir into simmering sauce. Add crab meat. Simmer, uncovered until sauce is thick.