Shelly's Recipe

WARM CRAB & BACON DIP

Category: Dips - Seafood Cold

3/4 pound sliced bacon, cut crosswise into narrow strips
1 red onion, finely chopped
1 (5 oz) pkg slivered almonds, toasted
4 cloves garlic
1 tsp Old Bay Seasoning
1 (8 oz) pkg cream cheese, softened
1/2 cup mayonnaise
2/3 cup sour cream
1 to 1 1/2 pounds fresh-cooked crabmeat, picked over for shell fragments and cartilage
2-4 green onions, sliced thin
Salt and freshly ground black pepper
Grated zest and juice of 1 lemon
Assorted crackers and toasted pumpernickel rounds and baguette slices for serving

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 Old Bay, onion, garlic and almonds 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.

Mix together the mayonnaise, and sour cream to the cooled bacon mixture and mix gently with a rubber spatula to combine thoroughly. Add the crabmeat and green onions. 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. Serves 8-10