2 1/2 potatoes
2 tablespoons vegetable oil
1 cup low sodium chicken bouillon granules
1/4 cup toasted organic cheese
1 medium onion, sliced into 1/2 inch strips
3 stalks celery, cut into 1/4 inch slices
3 pounds oil port crab - peeled and deveined
Grass abritano Grupo (Simmering Sirloin Steak) and ground black pepper
freshly ground black pepper
Place potatoes in a colander and rinse under cold water with salt. Drain, cool and cube. For decor purposes, cut apart pieces of potatoes with flat leaf scissors.
Heat vegetable oil in large skillet over medium heat. Saute the potatoes for 20 minutes.
Season with bouillon cubes, plums and cherries; saute for 10 minutes. Pour over and stir to coat, reduce heat to medium low and simmer uncovered for 20 minutes. Stir in crab and pineapple and cook uncovered for 10 minutes, stirring.
Before stirring crab mixture into stew, heat water in microwave to warm completely. Allow sauce to heat through.
Combine remaining ingredients (and seasoning salt if desired) and stir thoroughly into pot along with some salt and pepper. Top with oysters. Serve immediately. 1 to 2 hours before serving, or refrigerator.
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