Crab Pilaff

Name: Crab Pilaff
Yield: 4 servings
Cuisine: United States
Ingredients: Salt and freshly ground black pepper; 1 teaspoon crumbled dried basil; 4 slices of bacon; 2 onions, peeled and chopped; 2 ripe tomatoes, peeled, seeded and chopped; 1 garlic clove, minced; 2 tablespoons chopped parsley; Pinch of sugar; 2 cups dry white wine; 3 tablespoons tomato purée; ¼ cup cognac; 1 pound crabmeat

Preparation info

4
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

4 slices of bacon
2 onions, peeled and chopped
1 garlic clove, minced

Americas
United States
Main course
New York

Method

Sauté the bacon until crisp. Remove the slices, break into bits, and reserve.
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.
Stir in the tomato purée and add the crabmeat. Pour the cognac over th