DUNGENESS CRAB JAMBALAYA
1 Alaska dungeness crab (2 to 3 pounds), thawed if necessary
2 slices bacon, diced
1/2 cup chopped onion
1/2 cup green pepper, chopped
1 tablespoon flour
3 cups cooked rice
1 14 1/2-ounce can tomatoes (14 1/2 to 16-ounce cans), undrained
1 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/8 teaspoon 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.