Crab Meat Creole
|Diced celery||1⁄4 Cup (4 tbs)|
|Diced onion||1⁄4 Cup (4 tbs)|
|Diced green pepper||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||34 Ounce (2 Cans, 17 Ounce Each)|
|Bottled thick meat sauce||2 Tablespoon|
|Canned king crab meat/2 6-ounce packages frozen king-crab meat, thawed||13 Ounce (2 6 1/2-Ounce Cans)|
|Hot cooked white rice||2 Cup (32 tbs) (Fluffy Type)|
1. In hot butter, in skillet, saute celery, onion, green pepper, and garlic until golden.
2. Then add tomatoes, breaking them up with spoon if necessary; add meat sauce and salt. Simmer this sauce until thickened; cool; refrigerate.
About 15 minutes before supper:
Reheat tomato mixture until hot and bubbly.
Then stir in well-drained crab meat and heat.
Serving size: Complete recipe
Calories 1412 Calories from Fat 422
% Daily Value*
Total Fat 48 g73.9%
Saturated Fat 23.8 g118.8%
Trans Fat 0 g
Cholesterol 426 mg142%
Sodium 5226.9 mg217.8%
Total Carbohydrates 181 g60.3%
Dietary Fiber 21.9 g87.6%
Sugars 3.1 g
Protein 79 g158.4%
Vitamin A 162.5% Vitamin C 202.1%
Calcium 38.4% Iron 100.6%
*Based on a 2000 Calorie diet