Ingredients
4 strips thick-cut bacon, chopped
1 green bell pepper, chopped
1 garlic clove, minced
salt
pepper
16 oz (3 1/2 cup) sweet corn kernels, drained or thawed
16 oz (3 1/2 cup) lima beans, drained or thawed
2 cups pearl onions thawed
1 tsp hot sauce
1/3 c heavy cream
1 cup lump crabmeat, picked through, debris and shell bits removed
Directions
Cook bacon until cristpy, then transfer to paper towel-lined plate, reserving fat in pan.
Add bell pepper, garlic, salt and pepper to pan.
Cook until softened slightly, about 5 minutes.
Add corn, lima beans, pearl onions, hot sauce, and cream.
Bring a simmer and cook until the vegetables are tender, 15 to 20 minutes.
Stir in crab and cook just 1 min more, then add reserved bacon.
Season with additional salt or pepper if needed.
Notes
Recipe from cookbook: Sunny's Kitchen: Easy Food for Real Life, by Sunny Anderson
