Hot Crab Dip

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Hot Crab Dip

Hot Crab Dip


  • 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


  1. Preheat oven to 400 degrees with a rack in the center.
  2. Melt 2 tablespoons butter in a medium saucepan over medium heat.
  3. Add shallots and cook until soft, about 2 minutes.
  4. Add 1 tablespoon water and simmer for 30 seconds. Stir in the cayenne, Old Bay, and dry mustard until well combined.
  5. Pour half-and-half into saucepan and bring to a simmer.
  6. 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.
  7. Add lemon juice and Worcestershire sauce; stir to combine.
  8. Stir in crabmeat and half of the parsley.
  9. 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
  10. Dot top of bread pieces with remaining tablespoons butter; sprinkle with paprika.
  11. Bake until bread pieces are golden and dip is hot, 18 to 22 minutes.
  12. 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

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