Category : Seafood
Author : Doreen
Hits : 3604
Date : 13/01/2002
Serves/Makes:6 servingsIngredients 1 lb (.5 kg) Maryland Crabmeat 1 medium onion,chopped 1 large stalk celery,chopped 1 clove garlic, finely chopped 1/4 cup (60 ml) margarine or butter 6 cups (1425 ml) canned whole tomatoes (3 1-lb cans or equivalent) 1 10 oz (280 grm). package frozen okra 1 bay leaf 2 tsp (10 ml) salt 1 tsp (5 ml) sugar 1/2 tsp (2 ml) thyme 1/4 tsp (1 ml) chili powder 1/4 tsp (1 ml) pepper 3 cups (700 ml) hot cooked rice
Preparation Remove all cartilage from crabmeat. In a 4 to 5-quart pot, cook onion, celery and garlic in margarine or butter until tender. Add tomatoes, okra and seasonings. Cover and simmer 1 hour. Add crabmeat and heat through. Serve over hot cooked rice.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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