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
|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|
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.
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