1 pound smoked crabmeat
1 cup all-purpose flour
1/2 cup crushed pineapple
1 cup diced celery
1/4 cup finely chopped onion
1 (4 ounce) can tomato paste
1 cup water
1 tablespoon margarine
In a medium bowl, mix smoking crabmeat, flour, pineapple, celery and onion. Mix well and refrigerate for 2 hours. Form mixture into sausage or patties. Remove from marinade and place in a medium saucepan. Stir together peas and potatoes.
Saute celery mixture over medium-high heat until curd; drain.
Refrigerate 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Place sausage patties on gridiron (each side of a 4 inch hamburger or bun). Season with tomato paste and mix well; transfer to marinade. Mix crabmeat mixture with water, margarine and 1/2 cup margarine, then pour patties evenly over meat; add pineapple slices.
Place burgers on ungreased cookie sheets and brush with remaining marinade.
Bake in preheated oven for 1 hour or until patties are puffed and slightly brown. Cool off in glass container and serve with cooling cream or wine.