Ingredients
2lbboiling potatoes
6bacon slices
1onion
cooking oil
½tspsalt
3ozcream cheese
¼cupmilk
1½tspWorcestershire sauce
1pinchcayenne
¾lblump crabmeat
1tspfresh ground black pepper
3tbspfresh chives,or scallion tops, chopped
Preparation
Put the potatoes in a medium saucepan of salted water. Bring to a boil.
Lower the heat. Simmer for about 5 minutes until almost tender. 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, for about 8 minutes until browned.
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 ¼ teaspoon of salt, stir, and cook the potatoes for about 6 minutes longer until well browned. Add the onion and bacon and continue cooking for about 1 minute longer until they are warm through.
In a medium saucepan, heat the cream cheese, milk, Worcestershire sauce, cayenne, and the remaining ¼ teaspoon of salt over moderately low heat, stirring, for about 5 minutes until hot.
Add the crab and black pepper and cook, stirring, for about 2 minutes longer until warm through. Stir the crab mixture and 2 tablespoons of chives into the potatoes until just combined.
Serve topped with the remaining 1 tablespoon of chives, and enjoy!
