A hearty crab and tomato stew served over a bed of fluffy rice.
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
- 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.
- Add the onion and the bell pepper and cook the mixture over medium heat, stirring occasionally, until the vegetables are softened.
- 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.
- 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.