Hot Crab & Bacon Dip

1 pound 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 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.

Serve with warm French bread, crackers or toast points.

Shared by Debbie McLean Warner


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