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Rate this recipe 3.7/5 (54 Votes)


  • 16 oz. red kidney beans
  • 16 oz. black beans
  • 28 oz. canned stewed tomatoes (Mexican style, if available)
  • 1 6-oz. can tomato paste
  • 1/4 cup water
  • 1/4 cup vinegar
  • 1/2 cup tomato juice
  • 2 green peppers, chopped
  • 4 tbsp. Old Bay spice (season to taste)
  • 1 red pepper, sliced
  • 1 white onion, chopped
  • 2 garlic cloves, chopped
  • 1 hot chili pepper sliced and seeded (optional)
  • 2 lb. Maryland Crab meat
  • 2 strips of cooked bacon (or 2 tbsp bacon bits)
  • 2 tsp. to 2 tbsp. chili powder to taste
  • 1 tbsp. cumin
  • 1 tbsp Salt N Spice
  • 1 tsp celery salt
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 shot of Jack Daniel’s (or Crab Commander’s secret solution - Optional)
  • Red onion, sour cream, Monterey Jack cheese, tortillas and tortilla chips for garnish


Servings 1
Adapted from


Step 1

Strain beans in a colander and rinse well; pour into slow cooker. Add stewed
tomatoes, tomato paste, tomato juice, vinegar, and water; mix gently. Add
peppers, onions, garlic and chili pepper; stir ingredients until mixed well. Put
crabmeat in bowl and check for any shells. Then place into slow cooker (crock
pot). Add chili powder, cumin, salt and pepper, Old Bay, celery salt, Salt N Spice,
and bacon. Stir contents until mixed well. Turn slow cooker on Low and cook for
8 hours then add shot of Jack Daniel’s; if possible stir every hour

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