Alaska Dungeness Crab Jambalaya Recipe

• 1 x dungeness crab - (2 to 2 lbs) thawed if necessary
• 2 slc bacon diced
• 1/2 c. minced onion
• 1/2 c. minced green pepper
• 1 Tbsp. flour
• 3 c. cooked rice
• 1 can tomatoes - (14 1/2 to 16 ounce) undrained
• 1 tsp Worcestershire sauce
• 1/4 tsp paprika
• 1/8 tsp thyme crushed

1. Lift off back shell of crab.
2. Remove and throw away viscera and gills.
3. Rinse crab thoroughly under cold, running water.
4. Break off legs; crack along edges.
5. Cut legs into serving-sized pcs.
6. Break body section into several pcs; remove meat and reserve.
7. Cook bacon till crisp.
8. Add in onion and green pepper; cook till tender.
9. Stir in flour; cook 1 minute.
10. Stir in remaining ingredients except crab meat; break up tomatoes with spoon.
11. Cook 5 min; stir occasionally.
12. Stir in reserved crab meat.
13. Arrange cracked crab legs over rice mix.
14. Cover and cook over medium heat about 5 min or possibly till crab is thoroughly heated.
15. This recipe yields 4 to 5 servings.
16. Comments: Serve with small forks and extra napkins.
17. Nice served with crusty French bread.

crab , bacon, onion, green pepper, flour, rice, tomatoes, worcestershire sauce, paprika, thyme

Taken from cookeatshare.com/recipes/alaska-dungeness-crab-jambalaya-62938 (may not work)