Instructions: 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.

This recipe yields 4 to 5 servings.

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

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