2 tablespoons Worcestershire sauce
6 tablespoons Italian-style salad dressing
2 tablespoons barbecue sauce
2 tablespoons vegetable oil
2 tablespoons chopped onion
1 teaspoon garlic powder
1 teaspoon dried parsley
1 (18 ounce) can whole peeled tomatoes, undrained
1 (15 ounce) can white corn, undrained
2 (1 ounce) cans crabmeat, drained
1/2 pound bacon, chopped
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix Worcestershire sauce, Italian dressing, barbecue sauce, oil, onion, garlic powder, parsley, tomatoes and corn. Make a well in the center of this mixture. Pour into a 12 quart casserole dish.
Bake uncovered overnight at 350 degrees F (175 degrees C) for 1 hour.
Let cool completely before serving. Sprinkle with sliced crab and add the bacon. Serve this over your favorite pasta.