1 T. vegetable oil
2 celery stalks
1 leek, chopped
2 cloves garlic, minced
1 tsp. ground cumin
1 (28 oz.) can diced tomatoes
1 1/2 tsp. Tabasco sauce
1/2 tsp. salt
8 oz. bay scallops or small shrimp
6 oz. lump crabmeat, picked over to
remove any cartilage
2 C. hot cooked rice
Heat oil in a 4-quart saucepan over medium heat. Add celery, leek
and garlic. Cook until tender, stirring occasionally, 5 minutes. Add
cumin; cook 1 minute.
Stir in tomatoes with their liquid, hot pepper sauce and salt. Heat
to boiling over high heat. Reduce heat to low; cover. Simmer
15 minutes to blend flavors.
Stir in scallops and crabmeat; heat to boiling. Cook 3 minutes or
until seafood is tender.
Serve over rice. Sprinkle chili with chopped cilantro.
Makes 6 servings.