Crabacon II: The Return

It's back bitches. You knew it wouldn't be long. Crab and bacon belong together like lines of cocaine and a stripper's tits. For the first Crabacon we made sandwich cakes but today we are going to make some hot dip. Just like your mother used to make when she was in her prime. Ah, memories. Let's begin:

Since Dungeness crab season is upon us once again, grab two of those fuckers and extract the meaty goodness. Start with the legs and move on to the bodies. If your tiny dinosaur brain can't figure it out and you need a tutorial, click here. Two crabs should yield about 2c of meat.

Make five strips of thick cut peppered bacon (not sweet cured, moron). Coarsely chop and set aside. In a large bowl, mix up 8oz softened cream cheese, 1/4c mayo, 4tbl white wine, 4tbl minced yellow onion, 1tbl prepared horseradish, and 1 minced clove of garlic. Gently fold in the crab and bacon.

Press the mixture into ramekins as seen above and don't leave any air pockets. You can use whatever the fuck dish you want. It doesn't really matter as long as you don't spread it out on a 13x9, dumbass.

Bake that shit uncovered at 350 degrees until the top is brown and bubbling, about 23 minutes. Put the ramekins on a baking sheet just in case you get any overflow. Serve with poofter bread or those sissy redcoat crackers.

Bow before the Crabacon. Eat it.