• 1   pound 
    Smithfield Bacon, cooked crisp and chopped
  • 12   ounces 
    cream cheese, cubed
  • 1/2  cup 
  • 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 
    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 nonstick 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.
Serving Suggestions

Serve with warm French bread, crackers or toast points.
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