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Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom


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Hot Crab and Bacon Dip

Makes 6 servings

1 pound bacon, cooked crisp and chopped
12 ounces cream cheese, cubed
½ cup mayonnaise
½ cup Parmesan Cheese, finely shredded
¼ cup chives, thinly sliced
Juice of 1 lemon
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
½ teaspoon dry mustard
Dash hot sauce
1 pound crab meat (preferably jumbo lump)

In a medium sauté 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.


Comments on: "Paula Deen’s Hot Crab and Bacon Dip" (1)

  1. Oh I LOVE crab, this sounds amazing.

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