Crab Creole

1 teaspoon polyunsaturated margarine
1 small onion, peeled and thinly sliced
1 red pepper, cored, deseeded and finely
chopped
1 clove garlic, peeled and crushed
1 teaspoon soft light brown sugar
1 tablespoon tomato chutney
salt
freshly ground black pepper
Tabasco or chilli sauce
1 x 400 g/14 oz can chopped tomatoes
450 g/1 lb frozen crabmeat, thawed and flaked

Melt the margarine in a non-stick frying pan, add the onion and red pepper and cook for about 6 minutes, stirring occasionally, until soft. Add the garlic, sugar, tomato chutney, salt and pepper and Tabasco or chilli sauce to taste. Stir well and cook for a further 1 to 2 minutes.

Add the tomatoes with their juice and simmer gently for 25 minutes, until reduced and thickened. Gently stir the crabmeat into the creole sauce. Cover and simmer gently for a further 5 to 7 minutes. Pile on to a heated serving dish and serve immediately.