Category : Seafood
Author : Doreen
Hits : 3015
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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.
Carambola Uses & Season
Carambola (star fruit) is eaten fresh, used in salads and juiced. There are two varieties - sweet and tart. The tart variety is cooked and used in (...)
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