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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound fresh lump crabmeat |
4 slices applewood-smoked bacon |
1 cup diced onion |
1 cup diced celery |
1/2 cup diced green bell pepper |
1/2 cup diced red bell pepper |
2 cups diced red potato |
4 cups vegetable broth |
2 cups spicy-hot vegetable juice |
2 bay leaves |
1 teaspoon seafood seasoning |
1/2 teaspoon paprika |
2 cups seeded, diced tomatoes |
2 cups fresh corn kernels |
1/2 cup chopped fresh flat-leaf parsley |
1/2 teaspoon freshly ground black pepper |
sour-cream biscuits |
Directions:
1. Drain crabmeat, and remove any bits of shell. Set aside.
2. Cook bacon in a large Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Crumble bacon, and set aside. Sauté onion and next 3 ingredients in hot drippings 11 minutes or until tender. Stir in potato and next 5 ingredients; bring to a boil. Reduce heat and simmer, uncovered, 25 minutes or until potatoes are tender. Stir in tomatoes and corn; cook 15 minutes. Stir in crabmeat and parsley. Sprinkle with black pepper, and serve immediately with warm Sour-cream Biscuits.
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