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MARYLAND CRAB-CORN STEW
1 medium onion, chopped
2 cups potatoes, peeled and diced
2 cups water
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon white pepper
1 pound backfin crab meat
1 cup whole kernel corn
1 large tomato, peeled and chopped
1 medium green pepper, cleaned and chopped
few drops hot sauce
1 1/2 cups half and half
1/3 cup chopped fresh parsley
Put onion, potatoes, water, oregano, salt and white pepper in a
large saucepan. Bring to a boil. Lower heat and cook slowly,
covered, 25 minutes or until potatoes are tender. Mix in crab meat,
corn, tomato, green pepper and hot sauce. Continue cooking 5
minutes. Add half and half and parsley. Leave over low heat long
enough to heat through. Serves 6.
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Crab Corn Stew