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1 (2 to 3 lb.) Alaska Dungeness crab, thawed if necessary
2 slices bacon, diced
1/2 cup each chopped onion and green pepper
1 tbsp. flour
3 cups cooked rice
1 can (14-1/2 to 16 oz.) tomatoes, un-drained
1 tsp. Worcestershire sauce
1/4 tsp. paprika
1/8 tsp. thyme, crushed
- Lift off back shell of crab. Remove and discard viscera and gills. Rinse crab thoroughly under cool, running water.
- Break off legs; crack along edges. Cut legs into serving-sized pieces. Break body section into several pieces; remove meat and reserve.
- Cook bacon until crisp. Add onion and green pepper; cook until tender.
- Stir in flour; cook 1 minute. Stir in remaining ingredients except crabmeat; break up tomatoes with spoon. Cook 5 minutes; stir occasionally. Stir in reserved crabmeat.
- Arrange cracked crab legs over rice mixture. Cover and cook over medium heat about 5 minutes or until crab is thoroughly heated.
Yield: 4 or 5 servings
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| 2002 Canoe Ridge Gewürztraminer, Canoe Ridge, WA |
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