Crab and Vegetable Casserole

1/4 cup olive oil
1/2 large onion, sliced thin
2 stalks celery, sliced
3 medium zucchini or green squash, sliced thin
3 tablespoons chopped garlic
1/2 pound cleaned spinach
1 10-ounce can whole peeled tomatoes, crushed lightly (or 3 garden ripe
tomatoes
3 pounds deluxe crab meat
1/2 cup dry white wine
large pinch chopped parsley
pinch thyme
pinch basil
fresh ground black pepper
2 ounces fresh grated parmesan cheese
rice

In a large skillet or saute pan, heat oil. Saute onion, celery and zucchini until tender. Add garlic, spinach and tomatoes and heat through. Add crab meat and wine and season with parsley, thyme, basil and black pepper. Pour into large casserole and top with grated parmesan cheese. Finish in hot oven until heated through. Serve with rice.

Serves 12.

Chef Bil's use of fresh-picked herbs is the key in this recipe. It is a real plus, and one that we're sure you will enjoy.

AUTHOR: Lori A