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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I bet you could use canned crab in a pinch. Ingredients:
1 onion, cut into wedges |
1/2 cup sliced celery |
1 garlic clove, minced |
1 teaspoon almonds or 1 teaspoon vegetable oil |
1/4 teaspoon thyme |
1 (14 1/2 ounce) can stewed tomatoes |
1 tablespoon cornstarch |
1/2 lb crabmeat (fresh or imitation) |
1/3 cup toasted chopped almonds |
2 cups hot cooked rice |
Directions:
1. Sauté onion, celery and garlic in oil.
2. Stir in thyme. Blend stewed tomatoes with cornstarch and stir into skillet.
3. Cook, stirring constantly, until mixture thickens and boils.
4. Stir in crabmeat and almonds; heat through. Serve over hot cooked rice or as a filling for favorite omelet.
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