• Active Time 30m
  • Total Time 30m

Serves 4

Chunks of crisp potato, bits of bacon and tender morsels of crab are held together with melting cream cheese for a spectacular sort of Southern-accented comfort food.
WINE RECOMMENDATION:
The sweetness of crab is often at its best paired with a full-bodied chardonnay, which will also be good with the bacon, potatoes, and cream cheese. Try a bottle from California or Australia.

ingredients

  • 2 pounds boiling potatoes, peeled and cut into 3/4-inch pieces
  • 6 slices bacon
  • 1 onion, chopped
  • Cooking oil, if needed
  • 1/2 teaspoon salt
  • 3 ounces cream cheese
  • 1/4 cup milk
  • 1 1/2 teaspoons Worcestershire sauce
  • Pinch cayenne pepper
  • 3/4 pound lump crabmeat
  • 1/8 teaspoon fresh-ground black pepper
  • 3 tablespoons chopped fresh chives or scallion tops

directions

Put the potatoes in a medium saucepan of salted water. Bring to a boil. Lower the heat; simmer until almost tender, about 5 minutes. Drain.

In a large nonstick or cast-iron frying pan, cook the bacon until crisp. Remove the bacon from the pan and crumble it. Pour off and reserve all but 1 tablespoon of the fat from the pan. Add the onion to the pan and cook over moderate heat, stirring frequently, until browned, about 8 minutes. Remove the onion. Wipe out the pan.

In the same pan, heat the reserved bacon fat and enough oil to measure 3 tablespoons over moderately high heat. Add the potatoes; let them cook, without stirring, for 6 minutes. Add 1/4 teaspoon of the salt, stir, and cook the potatoes until well browned, about 6 minutes longer. Add the onion and bacon and continue cooking until they are warm through, about 1 minute longer.

In a medium saucepan, heat the cream cheese, milk, Worcestershire sauce, cayenne and the remaining 1/4 teaspoon salt over moderately low heat, stirring, until hot, about 5 minutes. Add the crab and black pepper and cook, stirring, until warm through, about 2 minutes longer. Stir the crab mixture and 2 tablespoons of the chives into the potatoes until just combined. Serve topped with the remaining 1 tablespoon chives.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1468

nutrition information per serving

536 calories; 29g total fat; 107mg cholesterol; 951mg sodium; 44g carbohydrates; 4g fiber; 27g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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