BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 4 2009

Hot Crab and Bacon Dip

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1 pound Bacon, cooked crisp and chopped
12 ounces cream cheese, cubed
1/2 cup mayonnaise
1/2 cup Parmesan Cheese, finely shredded
1/4 cup chives, thinly slice
Juice of 1 lemon
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
Dash hot sauce
1 pound crab meat (we used jumbo lump, but you could substitute back fin or special)

In a medium saute pan cook bacon until crisp. Drain on paper towel, chop and set aside. Coat the inside of the slow cooker with non-stick cooking spray. Put all remaining ingredients (except the chopped bacon) in the slow cooker. Cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Stir in chopped bacon and sprinkle with additional chives or green onions. Serve warm with French Bread.

Serve with warm French bread, crackers or toast points.