Crab & Bacon Dip

This recipe is courtesy of Dave Lieberman. "Who doesn't love the way crab and bacon taste together?" he says. "When you start with that combo, you only need a few more ingredients to create something really dynamite."

Recipe courtesy of Great Gatherings by The Macy's Culinary Council; photography by Maren Caruso

Crab & Bacon Dip

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    3/4 pound sliced bacon, cut crosswise into narrow strips 1/2 cup good-quality mayonnaise such as Hellmann's or Best Foods
    1 red onion, finely chopped 2/3 cup sour cream
    4 cloves garlic Salt and freshly ground black pepper
    Grated zest and juice of 1 lemon Assorted crackers and toasted pumpernickel rounds and baguette slices for serving
    1 pound fresh-cooked crabmeat, picked over for shell fragments and cartilage


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    • 1

      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.

    • 2

      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.

    • 3

      Serve the dip with the crackers and breads.

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