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CRAB
CREOLE
Ingredients:
2/3 cup chopped onions
4 green onions
2 tablespoons vegetable oil
2 tablespoons margarine
1/2 cup chopped green pepper
1/2 cup chopped celery
1 cup water
1/4 teaspoon red pepper
1/2 teaspoon black pepper
1 teaspoon salt
1½ teaspoons garlic powder
2 teaspoons sugar
1 bay leaf
1 teaspoon basil
1 16-ounce can chopped tomatoes
1 8-ounce can tomato sauce
1 cup Louisiana crabmeat
Chef: Jonathan Hawley
Serves: 6
In a 2-quart saucepan, sauté onions in vegetable oil on low
heat until tender. Add margarine, green pepper and celery and cook
5 minutes on low heat. Add water and seasonings, simmer 20 minutes.
Add tomatoes, tomato sauce and crabmeat; simmer 10 minutes
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Crab
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