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Serves 4 meal portions

2 pounds boiling potatoes, peeled and cut into ¾ inch pieces
6 slices bacon
1 onion, chopped

½ t. salt
3 ounces cream cheese
¼ C. milk
1½ t. Worcestershire sauce
Pinch of cayenne pepper

¾ pound of lump Dungeness crab meat
¼ t. ground black pepper
3 T. chopped scallion tops.
¼ C. grated Parmesan cheese

Place potatoes into a large pot of water. Bring to a boil, then reduce heat and simmer until almost tender (about 5 minutes). Drain. In a large skillet, cook the bacon until crisp. Remove bacon and crumble. Pour off and reserve all but 1 tablespoon of the fat from the pan. Add the onion to the pan and sauté over moderate heat until browned. Stirring frequently. Remove the onion and wipe out the pan. In the same pan, heat the reserved bacon fat 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 until well-browned, about 6 minutes longer. Add the onion and the bacon and continue cooking until they are warmed through, about 1 minute longer.

In a medium saucepan, heat the cream cheese, milk, Worcestershire sauce, cayenne, and the remaining ¼ t. of salt over low heat, stirring until hot. Add the crab and black pepper and continue stirring until heated through, about 2 more minutes. Stir the crab mixture into the potatoes, with the chopped scallions, until just combined. Serve hot.