Crab Gumbosoups/stews 1 lb crabmeat 1 medium onion; chopped 1 large stalk celery; chopped 1 centiliter garlic; finely chopped 1/4 cup margarine or butter; 1/2 stick 6 cup canned whole tomatoes; three 1-pound cans; or e 1 pkg frozen okra; (10 oz) 1 bay leaf 2 teaspoon salt 1 teaspoon sugar 1/2 teaspoon whole thyme 1/4 teaspoon chili powder 1/4 teaspoon pepper 3 cup 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 |
