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1
In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
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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.
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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.
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4
Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan.
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5
Stir cream, salt, pepper and cubed ham into soup; heat through. In a small bowl, toss crab with bacon; serve with soup.
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6
Freeze cooled soup without toppings in freezer containers; freeze cooked bacon in a small resealable freezer bag. To use, partially thaw in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally, adding a little stock or broth if necessary. Top servings as directed.
