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Recipe Summary

Yield:
Makes 13 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain crabmeat, and remove any bits of shell. Set aside.

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  • 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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