Split Pea Soup with Bacon & Crab

Directions

1. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
2. Add onions, carrots and celery to bacon drippings; cook and stir over medium-high heat 8-10 minutes or until onions are tender. Stir in split peas, ham hocks, bay leaves, chicken stock and water. Bring to a boil over medium-high heat. Reduce heat; simmer, covered, 1 to 1-1/2 hours or until split peas are tender, stirring occasionally.
3. Discard bay leaves; remove ham hocks from soup. When cool enough to handle, remove meat from bones and cut into small cubes; discard bones.
4. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan.
5. Stir cream, salt, pepper and cubed ham into soup; heat through. In a small bowl, toss crab with bacon; serve with soup.