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Maryland Crab-Corn Stew

This colorful stew with corn, tomato and green pepper makes a lovely luncheon entree.

• 1 medium onion, chopped
• 2 cups potatoes, peeled and diced
• 2 cups water
• ½ teaspoon dried oregano
• ½ 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
• 1½ 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.