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Crab & Bacon Dip
Serves 8
"Who doesn't love the way crab and bacon taste together?" says Dave. "When you
start with that combo, you only need a few more ingredients to create something really
dynamite."
Ingredients 3/4 pound sliced bacon, cut crosswise into narrow strips 1 red onion, finely chopped 4 cloves garlic, finely chopped Grated zest and juice of 1 lemon 1 pound fresh-cooked crabmeat, picked over for shell fragments and cartilage 1/2 cup good-quality mayonnaise such as Hellmann's or Best Foods 2/3 cup sour cream Salt and freshly ground black pepper Assorted crackers and toasted pumpernickel rounds and baguette slices for serving |
 Photos by Maren Caruso
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Directions
In a large skillet, fry the bacon over medium heat for 7 to 10 minutes, or until browned and crisp. With a slotted spoon, transfer the bacon to a large bowl and drain off half of the fat from the pan. Add the onion and garlic to the pan and saute over medium heat for 4 to 5 minutes, or until soft. Remove from the heat and stir in the lemon zest and juice. Transfer to the bowl with the bacon and let cool to room temperature.
Add the crabmeat, mayonnaise, and sour cream to the cooled bacon mixture and mix gently with a rubber spatula to combine thoroughly. Season with salt and pepper. Spoon into a serving dish, cover, and refrigerate for 1 hour before serving.
Serve the dip with the crackers and breads.
