A hearty crab and tomato stew served over cooked rice.

Crab Stew

2 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 onion, chopped
1 small green bell pepper, chopped
1 (8-ounce) bottle clam juice
2 fresh or canned plum tomatoes, seeded and chopped
1/2 pound lump crab meat, picked over
1/3 cup thinly sliced green onions
Cooked rice as an accompaniment

1. In a large heavy saucepan combine oil and flour and cook over medium-low heat, stirring constantly, for 8 to 10 minutes, or until it is a deep caramel color.
2. Add the onion and the bell pepper and cook the mixture over medium heat, stirring occasionally, until the vegetables are softened.
3. Add the clam juice, tomatoes and 1 cup water, bring the liquid to a boil, and simmer the mixture gently for 15 to 20 minutes, or until it is reduced and thickened.
4. Stir in the crab meat and season with salt and pepper to taste. Simmer stew for 5 minutes more, and stir in the green onions. Serve stew ladled over hot cooked rice.

Makes 2 servings.