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  • 1 pound Smithfield 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 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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