ALASKA DUNGENESS CRAB JAMBALAYA

• 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, undrained
• 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 crab meat; break up tomatoes with spoon. Cook 5 minutes; stir occasionally. Stir in reserved crab meat. Arrange cracked crab legs over rice mixture. Cover and cook over medium heat about 5 minutes or until crab is thoroughly heated.

Makes 4 or 5 servings.

Serving Tip: Serve with small forks and extra napkins. Nice served with crusty French bread.

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