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

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

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

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Crab Pilaff

Ingredients

Method

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