DIRECTIONS
Put potatoes in saucepan of salted water. Cook until almost tender. Drain.
Cook bacon until crisp. Drain on paper towels and crumble.
Pour off and reserve 1 TBSP. of fat from the pan.
Add the onion to the pan and cook until lightly browned.
Remove onion; wipe out pan.
In the same pan, heat the reserved bacon fat and enough oil to measure 3 TBSP. over moderate heat.
Add the potatoes; let them cook, without stirring for 6 minutes.
Add 1/4 tsp of salt and cook the potatoes until well browned.
Add the onion and bacon and continue cooking until they are warmed through.
In a medium, non-stick saucepan, heat the cream cheese, milk, Worcestershire sauce, cayenne and remaining 1/4 tsp. salt over low heat, stirring until hot.
Add the crab and black pepper; cook, stirring until warm.
Stir the crab mixture and 2 TBSP. of chives into the potatoes just until combined.
Top with remaining chives.
Serves 4.