Dungeness Crab Florence
6 strips cooked bacon, crumbled
2 tablespoons reserved bacon fat
2 tablespoons chopped onion
2 teaspoons chopped parsley
1 cup flaked fresh dungeness crabmeat
1/4 cup tomato juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups hot cooked rice
In a skillet, sauté the onion, parsley and crab meat the reserved bacon
fat, until the onion is tender.
Add the tomato juice, salt and pepper and cook over low heat until the tomato
juice has been completely absorbed. Add the crumbled bacon and the rice to the
crab meat mixture. Mix lightly and serve.
6 servings.