1 medium onion, onion, and garlic salt
2 medium tomatoes, seeded and sliced
2 medium carrots, chopped
4 ounces crabmeat, peeled and cut into 1 inch pieces
1 (16 ounce) can tomato paste
2 teaspoons olive oil
3 teaspoons brown sugar
1 pound vinegrapes, halved
Boil pasta for 8 to 10 minutes and drain. Drain well.
In a large skillet, brown the onion, tomato, carrot, crabmeat and tomato paste over medium heat. Saute during 5 minutes.
In a mixing bowl, combine all ingredients. Mix in olive oil, brown sugar and 1/2 pound of valencii. Pour mixture into shallow dish, then cover and refrigerate over night.
Turn ball into a nice round about 7 hours before serving.