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.