Crab Pilaff

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 slices of bacon
  • 2 onions, peeled and chopped
  • 1 garlic clove, minced
  • 2 ripe tomatoes, peeled, seeded and chopped
  • 1 teaspoon crumbled dried basil
  • Salt and freshly ground black pepper
  • 3 tablespoons tomato purée
  • 1 pound crabmeat
  • ¼ cup cognac
  • 2 cups dry white wine
  • 2 tablespoons chopped parsley
  • Pinch of sugar


  1. Sauté the bacon until crisp. Remove the slices, break into bits, and reserve.

  2. In the fat remaining in the pan sauté the onion and garlic; when just soft, add the tomatoes. Sprinkle with the basil and salt and pepper to taste. Cook over low heat until well blended.

  3. Stir in the tomato purée and add the crabmeat. Pour the cognac over the mixture and blaze. When the flame dies, add the white wine, parsley and sugar. Cook until well blended, stirring. To serve, garnish with crumbled bacon.

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