Crab and Veggie Saute

16 oz All Natural Jumbo or Lump crabmeat
1/3 cup olive oil
2 2/3 cup sliced carrot
2 2/3 cup sliced celery
2 2/3 cup sliced mushrooms
2 2/3 cup green pepper
2 1/2 clove of garlic, finely chopped
1 1/3 cup green peas, fresh or slightly thawed
3/4 cup water
3/4 tsp dried dillweed
3/4 tsp black pepper
10 1/2 cups of cooked pasta or rice
Drain and flake crabmeat. Remove any shell pieces. Heat oil in heavy pan to medium heat. Saute garlic and first 4 vegetables for 5 minutes or until tender. Add in crabmeat and next 4 ingredients. Simmer for 5 more minutes.  Serve over pasta or rice.

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