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“From an almond website. I bet you could use canned crab in a pinch.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté onion, celery and garlic in oil.
  2. Stir in thyme. Blend stewed tomatoes with cornstarch and stir into skillet.
  3. Cook, stirring constantly, until mixture thickens and boils.
  4. Stir in crabmeat and almonds; heat through. Serve over hot cooked rice or as a filling for favorite omelet.

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