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Gulf Coast Crab Creole

• 1 large onion, chopped
• 1 clove garlic, crushed
• ½ cup green pepper, chopped
• 4 tablespoons bacon fat
• 1 pound jumbo lump crab meat
• 16-ounce can tomatoes
• ½ cup celery, chopped
• 1 teaspoon sugar
• 1 teaspoon Worcestershire sauce
• dash hot pepper sauce
• ½ teaspoon salt
• 1/8 teaspoon pepper
• cooked rice

In a large skillet, saute onions, garlic and green pepper in bacon fat until tender. Add remaining ingredients and simmer for 20 minutes. Serve over rice.

Serves 4.