© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: The Crab Place
This recipe is credited to Jo Dryden of Newark, Delaware and was the 2nd Place Winner of the 1992 Crab Cooking Contest (Main Dish Division) in Crisfield, Maryland.
1 pound backfin or special crab meat
½ pound steamed, peeled, and chopped shrimp
1 medium onion, chopped
1 stalk celery diced
½ cup each, red and green peppers, chopped
1 clove minced garlic
⅓ cup margarine
1 teaspoon thyme
1 teaspoon crushed red pepper
2 tablespoon chopped fresh parsley
1 teaspoon Cajun spice
1 teaspoon Old Bay Seasoning
1 can ( 1 pound. 12 ounce.) crushed tomatoes
2 tablespoon catsup
2 teaspoon sugar
In a 6 quart dutch oven, sauté in margarine the onion, celery, green and red pepper, and garlic. Add all remaining ingredients except for crab and shrimp. Add 1 teaspoon salt and ½ teaspoon pepper. Cover and simmer for 30 minutes. Add the remaining 2 ingredients and continue to cook for fifteen minutes. Optionally, add ½ cup dry white wine with the crab and shrimp.
Serve on platter surrounded by cooked white rice. Recipe stretches to serve several and is complimented with a loaf of crusty French bread and butter.