1 lb Crabmeat
1 md Onion; chopped
1 lg Stalk celery; chopped
1 cl Garlic; finely chopped
1/4 c Margarine or butter;
– 1/2 stick 6 c Canned whole tomatoes;
– Three 1-pound cans; – or equivalent 1 pk Frozen okra; (10 oz)
1 Bay leaf
2 ts Salt
1 ts Sugar
1/2 ts Whole thyme
1/4 ts Chili powder
1/4 ts Pepper
3 c 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 —–