Add Crab & Bacon Recipe

Prepare bacon

Preheat oven to 400°F (200°C) or heat a skillet over medium heat. Arrange bacon slices on a rimmed baking sheet or in the skillet and cook until crisp, about 12–15 minutes in the oven or 8–10 minutes in skillet, turning as needed. Transfer to a paper towel–lined plate to drain and cool. When cool, chop bacon into 1/4–1/2 inch pieces.

Prepare aromatics

While bacon cooks, peel and finely mince the shallot and garlic. Chop the parsley and set aside.

Sauté shallot and garlic

In a medium skillet over medium heat, melt the butter. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the garlic and cook 30–45 seconds, until fragrant. Do not let garlic brown.

Combine crab mixture

Lower heat to medium-low. Add the lump crabmeat to the skillet and gently fold it into the shallot–butter mixture just to warm it through, 1–2 minutes — be careful to keep lumps intact. Stir in the chopped bacon, mayonnaise, dry mustard, hot sauce, lemon juice, chopped parsley, salt, and black pepper until just combined. Taste and adjust seasoning (add more lemon or hot sauce if desired). Remove from heat.

Finish and serve

Transfer the crab & bacon mixture to a serving bowl or spoon over the dish you are 'adding' it to (toast, baked potato, salad, pasta, etc.). If desired, briefly broil (see note) to melt the edges: place the mixture in an oven-safe dish, sprinkle a little extra bacon on top, and broil 1–2 minutes until edges bubble — watch closely. Garnish with microgreens or extra parsley and serve with lemon wedges.

Serve immediately with lemon wedges for squeezing and microgreens or parsley for freshness. This topping pairs well with warm toast points, baked potatoes, griddled corn cakes, a green salad, pasta, or as a decadent burger addition.