Shelly's Recipe

Crab & Bacon Dip

Category: Dips - Cold

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

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.