|Diced celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Canned tomatoes||28 Ounce|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Raw rice||1⁄2 Cup (8 tbs)|
|Cooked crabmeat/12 canned crabmeat||2 Cup (32 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Melt butter or margarine in skillet, and gently fry celery, onion, and garlic until tender.
Add tomatoes, Worcestershire sauce and salt; bring to boil.
Add rice, mix well and cover skillet.
Simmer 20 minutes or until rice is cooked, stirring occasionally.
Add crabmeat and chopped parsley, and heat through.