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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This is one of those recipes we all have cut or torn out of a magazine, had it tucked in a book of poems. I have not made this yet, but am putting it here for safe keeping. 07/28/08 UPDATE: Just got a z-mail from Chef Larry who had a very good point. This recipe is NOT kosher unless you usse imitation crab. Thanks Chef Larry. Ingredients:
1 onion, cut into wedges |
1/2 cup celery, sliced |
2 garlic cloves, minced |
1 teaspoon vegetable oil |
1/4 teaspoon thyme, dried |
1 (14 1/2 ounce) can stewed tomatoes |
1 tablespoon cornstarch |
1/2 lb lump crabmeat (or imitation) |
1/3 cup toasted almond, chopped |
2 cups hot cooked rice |
Directions:
1. Saute onion, celery and garlic in oil. Stir in thyme.
2. 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.
5. Serve with rice.
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