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Gulf Coast Crab Creole

  • 1 large onion, chopped
  • 1 clove garlic, crushed
  • ½ cup green pepper, chopped
  • 4 tablespoons bacon fat
  • 1 pound jumbo lump crab meat
  • 16-ounce can tomatoes
  • ½ cup celery, chopped
  • 1 teaspoon sugar
  • 1 teaspoon Worcestershire sauce
  • dash hot pepper sauce
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • cooked rice

In a large skillet, saute onions, garlic and green pepper in bacon fat until tender. Add remaining ingredients and simmer for 20 minutes. Serve over rice.

Serves 4.

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