Creole Crabmeat Spaghetti Sauce

Course : Cajun
Serves: 1
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3 medium chopped onions
2 teaspoons olive oil
1 can clam broth or fat skimmed chicken -- (10-oz) broth
1/2 cup dry white wine/water
2 cups peeled diced vine ripened tomatoes or 1 -- (16-oz) plum can tomatoes undrained
1 can tomato paste -- (16-oz)
2 medium chopped ribs celery
1 medium chopped sweet bell pepper
1/2 cup fresh chopped parsley
1/2 teaspoon dried basil leaves
1 teaspoon minced fresh or 1/2 teaspoon dried thyme
1 dash Worcestershire
1 dash ground cumin
1 dash red cayenne pepper
2 tablespoons flour
1/4 cup cold water
3 cups flaked crab meat

Preparation / Directions:

Combine onions and oil in large non-stick pan with cooking spray. Cook and stir just until they begin to brown; stir in broth, wine or water, tomatoes, tomato paste, celery, bell pepper, parsley, basil, thyme, Worcestershire, cumin and pepper. Cover and simmer for one hour or more, stirring occasionally. Mix flour with water until smooth; stir into simmering sauce. Add crab meat. Simmer, uncovered until sauce is thick.

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