Lightly coar a large geavy skilled with nonstick cooking spray and set over medium heat. Add oil and flour and stir consistantly until roux turns deep mahogany brown, about 5 minutes. Add onions, green pepper, celery and bacon; saute until vegetables are soft, about 5 minutes longer.
Stir in tomatoes in puree, broth, rice and Old Bay seasoning; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until most of liquid is absorbed and rice is almost tender, about 20 minutes.
Fold in shrimp and cook just until shrimp are pink and firm, about 5 minutes.
Gently fold in crab; cover and cook 1 minute. Remove from heat and let stand 3 minutes. Sprinkle with cilantro.