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Crab Chilau from Seabreeze Recipe

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This recipe for Crab Chilau from Seabreeze, by , is from The Turkey Creek High School Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy Porter Wheeler


1 large sweet onion, chopped
1 green bell pepper, chopped (optional)
3 cloves of garlic, minced
1 large can of tomato puree (add 1 can of water)
1 can of whole tomatoes squished into small pieces (add 1 can of water)
1 can of tomato paste (add 1 can of water)
2 bay leaves
Salt and pepper to taste
1/2 tsp of oregano*
1/2 tsp of basil*
1 tbsp of Old Bay seasoning
1 tbsp of sugar
1/2 tsp baking soda

Saute onion, peppers and garlic in olive oil til tender...Add the tomatoes with cans of water respectively while stirring...add bay leaves, stir and then all other ingredients one at a time stirring with every addition..stir often while bringing to a slow start boil...then turn to low and let simmer very low at least 2 hours or longer (the longer the better.) About 10 or 15 minutes before you eat, add the crab meat, steamed shrimp or scallops if you want...we've tried it with all...if you get the canned crabmeat, I put in as much as the pot will allow me...I just like mine with Cuban bread or French bread...everyone else eats it with spaghetti...and of course if there is any left it's definitely better the next day...it also freezes well but use within 6 months.
*I've tried with fresh herbs and dried, depends on how much time you have..of course, fresh is more flavorful, but the dried is just as good.




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