cooking and recipes

1/2 lb. crabmeat or shrimp
1/2 c. celery, chopped
1 clove garlic, chopped
2 1/2 cans whole tomatoes
1/2 tsp. crushed thyme
1/4 tsp. sugar
1/4 lb. butter
1/2 c. onion, chopped
10 oz. okra, diced
2 tsp. salt
Black pepper to taste
1 bay leaf

Cook crabmeat or shrimp until tender in butter after adding celery, onion and garlic. Add okra, tomatoes and seasoning. Simmer, covered, 45 minutes. Remove bay leaf and serve. Good with cooked rice.

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1 lb. crab meat
1 tsp. salt
1 tsp. white pepper
1 tbsp. butter
1 pt. milk
1 pt. light cream
1/2 tsp. Tabasco sauce or more to
taste
1 tsp. Worcestershire sauce
6 tbsp. sherry

Bring crab, salt, pepper, butter and milk to a slow simmer; let simmer very slowly for 10 minutes. Add cream and sauces. Bring to boiling point, but do not boil. Stir as little as possible so as not to break up crab meat. Add sherry; let stand just a moment. Remove from burner. Serve in warm cups topped with lemon slices and chopped parsley. Serves about 4. A great Superbowl soup!

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