Warm Bacon & Crab Dip Recipe

Prepare bacon and crab

Preheat oven to 375°F (190°C). If bacon is not already cooked, arrange 6 slices on a baking sheet and bake 12–15 minutes until crisp; drain on paper towels and chop finely. Reserve 2 slices worth of chopped bacon for topping. While bacon cools, pick through the lump crab meat to remove any cartilage or shells; gently flake larger pieces so meat remains in bites.

Mix base

In a medium mixing bowl, beat the softened cream cheese until smooth. Add sour cream and mayonnaise and whisk until fully combined and smooth. Stir in Dijon, Worcestershire, lemon juice, Old Bay, hot sauce, and black pepper. Taste and adjust seasoning — add another 1/2 tsp lemon or a pinch more Old Bay if needed.

Combine with crab and bacon

Fold the crab meat, chopped bacon (reserve 2 slices for topping), finely diced shallot, shredded cheddar, grated Parmesan, and chopped chives into the cream cheese mixture using a rubber spatula. Mix gently to keep lumps of crab intact. Transfer the mixture to a shallow 8-inch (or equivalent) ovenproof baking dish and smooth the top.

Sprinkle the remaining 1 cup shredded cheddar evenly over the dip. Scatter the reserved crumbled bacon on top, then dust lightly with paprika if using.

Bake the dip in the preheated 375°F (190°C) oven for 18–22 minutes, until the dip is bubbly around the edges and the top is golden. For a more browned top, switch to broil for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with additional chopped chives and a light drizzle (or a few dashes) of Fixe hot sauce over the top for presentation and extra heat.

Serve the warm dip with Goddess saltines on the side and extra Fixe hot sauce at the table so guests can add to taste. Provide lemon wedges to squeeze over individual portions if desired.

Leftovers: cool to room temperature, cover, and refrigerate up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, about 10–15 minutes, or microwave in 30-second bursts, stirring between, until hot.