- 3 tablespoons unsalted butter
- 2 medium shallots, minced
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon Old Bay seasoning
- 1 1/2 teaspoon dry mustard
- 3/4 cup half-and-half
- 8 ounces cream cheese, cut into small pieces
- 4 ounces sharp white cheddar cheese, grated on the large holes of a box grater (about 1 3/4 cups)
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons Worcestershire sauce
- 10 ounces lump crabmeat, picked over for cartilage
- 1/2 cup chopped fresh flat-leaf parsley
- 2 slices white bread, crusts removed, torn into 1/4-inch pieces
- 1/2 teaspoon paprika
- Bread, crackers or toast points for serving
- Preheat oven to 400 degrees with a rack in the center.
- Melt 2 tablespoons butter in a medium saucepan over medium heat.
- Add shallots and cook until soft, about 2 minutes.
- Add 1 tablespoon water and simmer for 30 seconds. Stir in the cayenne, Old Bay, and dry mustard until well combined.
- Pour half-and-half into saucepan and bring to a simmer.
- Slowly whisk in the cream cheese, a few pieces at a time. When the cream cheese is fully incorporated, whisk in the cheddar cheese, a handful at a time. Stir the mixture for 2 minutes. Remove from heat.
- Add lemon juice and Worcestershire sauce; stir to combine.
- Stir in crabmeat and half of the parsley.
- Transfer mixture to an ovenproof baking dish and sprinkle with bread pieces. We used the Fiesta 9″ x 9″ squared baking dish to serve our dip Click Here
- Dot top of bread pieces with remaining tablespoons butter; sprinkle with paprika.
- Bake until bread pieces are golden and dip is hot, 18 to 22 minutes.
- Garnish with remaining 1/4 cup parsley and serve with bread, crackers or toast points.
To handle hot pans safely we use KitchenReady Oven Gloves Click Here