5 oz crabmeat
8 oz Campari tomatoes (or cut up bigger ones or use cherry toms)
2/3 t minced garlic
2 T chicken stock (or water)
1 T apple cider vinegar
1/2 t pink salt
1/4 t dry oregano
1/4 t dry basil
1/4 t red pepper flakes
a few snips of chive for garnish
- Put the liquid ingredients in the saucepan, along with garlic.
- Saute on medium flame until garlic is fragrant.
- Add the tomatoes and cook until they start to go soft and expel their liquid (keep stirring to prevent sticking).
- After the tomatoes cook down, add the crabmeat and heat through on low flame for about 8 minutes.