Pre-heat the oil in a pan and add onion and parsley.
Add the garlic, dried thyme and the crabmeat and cook for 2 minutes, then add the wine and clam juice.
When the wine cooks off add the crushed tomatoes and cook for 25-30 minutes, to reduce the liquid, stirring occasionally. Season to taste with salt and pepper.
Fry or bake the tostones following the instructions on the package and serve them as a side for the crab.
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