Crab Imperial

• 1 onion, cut into wedges
• 12 cup celery, sliced
• 2 garlic cloves, minced
• 1 teaspoon vegetable oil
• 14 teaspoon thyme, dried
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 tablespoon cornstarch
• 12 lb lump crabmeat (or imitation)
• 13 cup toasted almond, chopped
• 2 cups hot cooked rice

1. Saute onion, celery and garlic in oil.
2. Stir in thyme.
3. Blend stewed tomatoes with cornstarch and stir into skillet.
4. Cook, stirring constantly until mixture thickens and boils.
5. Stir in crabmeat and almonds, heat through.
6. Serve with rice.

onion, celery, garlic, vegetable oil, thyme, tomatoes, cornstarch, lump crabmeat, toasted almond, rice

Taken from www.food.com/recipe/crab-imperial-160493 (may not work)