In a food processor fitted with a chopping blade or in a blender, process the cream-style corn until nearly smooth.  Remove to a bowl and whisk in the flour, salt, and pepper to make a thick batter. Stir in the corn kernels.

In a large heavy skillet, pour the oil to a depth of ¾-inch and heat to 375°F. Peel the Vidalia onion and cut crosswise into 3/4-inch thick slices; separate the slices into individual rings. (Reserve the onion centers for another use.)  Dip an onion ring into the batter, coating thickly. Lay onion ring gently in the hot oil and cook until underside is dark golden—about 2 minutes; turn and cook 2 to 3 minutes longer. Remove and drain on paper towels; keep warm in a 200°F oven.

Repeat with remaining rings.  Fry 2 to 3 rings at a time, depending on the size of your skillet, taking care not to crowd the pan and let the temperature drop too much, which will result in greasy rings.  Serve warm with Crabmeat Dip.

Crabmeat Dip

In a food processor fitted with chopping blade, combine the onion and parsley. Process until finely chopped. Add the remaining ingredients and process until well blended. Chill until serving.  Makes 1 1/4 cups.