Hot Crab and Bacon Dip
Recipe from Smithfield

An easy, rich and flavorful dip made in a slow cooker.


Hot Crab and Bacon Dip

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Ingredients
  • 1  pound
    Smithfield Bacon, cooked crisp and chopped
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  • 12  ounces
    cream cheese, cubed
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  • 1/2  cup
    mayonnaise
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  • 1/2  cup
    Parmesan Cheese, finely shredded
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  • 1/4  cup
    chives, thinly slice
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  •  
    Juice of 1 lemon
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  • 2  teaspoons
    Worcestershire sauce
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  • 1  teaspoon
    dried minced onion
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  • 1/2  teaspoon
    dry mustard
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  • 1/2  teaspoon
    salt
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  •   dash
    hot sauce
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  • 1  pound
    crab meat (we used jumbo lump, but you could substitute back fin or special)
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Directions
1.
In a medium saute pan cook bacon until crisp. Drain on paper towel, chop, and set aside.
2.
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.
3.
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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