1 lb. crabmeat (2 sm. cans, drained)
1/2 c. chopped onions
1/4 c. chopped celery
2 lg. cloves garlic, sliced
1 tbsp. chopped parsley
1/4 c. olive oil
1 c. tomato puree
Sprinkle pepper
Salt, to taste
1/2 tsp. paprika

Drain crabmeat, remove any shell, rinse and set aside. Brown onions in olive oil. Cook vegetables until tender, then add crabmeat prior to serving.