1/4 c. butter
1/2 c. chopped onion
1/2 c. chopped green bell pepper
4 c. fish stock or bottled clam juice
1/4 c. long-grain rice
1 lb. lump crabmeat, free of shell and cartilage
1 large tomato, peeled and diced
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. Worcestershire sauce
1/2 tsp. sugar
salt and pepper to taste

Melt butter in a 2-quart pot and sauté onion and green pepper until onion is soft. Add fish stock and rice. Simmer, partially covered, 15 minutes. Add crabmeat, tomato, chili powder, paprika and Worcestershire and simmer 20 minutes. Remove from heat and stir in sugar, salt and pepper. Makes 4 servings.