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Maryland Crab-Corn Stew

This colorful stew with corn, tomato and green pepper makes a lovely luncheon entree.

  • 1 medium onion, chopped
  • 2 cups potatoes, peeled and diced
  • 2 cups water
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 pound backfin crab meat
  • 1 cup whole kernel corn
  • 1 large tomato, peeled and chopped
  • 1 medium green pepper, cleaned and chopped
  • few drops hot sauce
  • 1½ cups half and half
  • 1/3 cup chopped fresh parsley

Put onion, potatoes, water, oregano, salt and white pepper in a large saucepan. Bring to a boil. Lower heat and cook slowly, covered, 25 minutes or until potatoes are tender.

Mix in crab meat, corn, tomato, green pepper and hot sauce. Continue cooking 5 minutes. Add half and half and parsley. Leave over low heat long enough to heat through.

Serves 6.

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