Can be prepared in 45 minutes or less.

Ingredients

　　2 tablespoons vegetable oil

　　3 tablespoons all-purpose flour

　　1 onion, chopped

　　1 small green bell pepper, chopped

　　an 8-ounce bottle of clam juice

　　2 fresh or canned plum tomatoes, seeded and chopped

　　1/2 pound lump crab meat, picked over

　　1/3 cup thinly sliced scallion green

　　cooked rice as an accompaniment

　　In a large heavy saucepan combine the oil and the flour and cook the roux over moderately low heat, stirring constantly with a metal spatula, for 8 to 10 minutes, or until it is a deep caramel color. Add the onion and the bell pepper and cook the mixture over moderate heat, stirring occasionally, until the vegetables are softened. Add the clam juice, the tomatoes, and 1 cup water, bring the liquid to a boil, and simmer the mixture gently for 15 to 20 minutes, or until it is reduced and thickened. Stir in the crab meat and salt and pepper to taste, simmer the stew for 5 minutes, and stir in the scallion green. Serve the stew over the rice.