Classic Hot Crab Dip
Ingredients
The dip
-
3
tablespoons
unsalted butter
-
2
medium
shallots, minced
-
¼
teaspoon
cayenne pepper
-
¾
teaspoon
Old Bay seasoning
-
1½
teaspoon
dry mustard
-
¾
cup
half-and-half
-
8
ounces
cream cheese, cut into small pieces
-
4
ounces
sharp white cheddar cheese, grated
-
3
tablespoons
freshly squeezed lemon juice
-
2
teaspoons
Worcestershire sauce
-
10
ounces
lump crabmeat, picked over for cartilage
-
½
cup
chopped fresh flat-leaf parsley
-
2
slices
white bread, crusts removed, torn into ¼-inch pieces
-
½
teaspoon
paprika
For serving
-
to taste
bread, crackers, toast points
-
optional
extra lemon for serving
Instructions
- Preheat the oven to 400°F and melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Sauté the minced shallots until soft, then add water and simmer briefly.
- Stir in cayenne, Old Bay, and dry mustard until combined.
- Pour in half-and-half and bring to a simmer, whisking in cream cheese until fully incorporated.
- Add cheddar cheese gradually, stirring for 2 minutes, then remove from heat.
- Mix in lemon juice, Worcestershire sauce, crabmeat, and half of the parsley.
- Transfer the mixture to an ovenproof baking dish.
- Melt the remaining butter and toss with bread pieces, remaining parsley, and paprika.
- Spread the bread mixture over the dip and bake until golden and bubbly, about 18 to 22 minutes.
- Serve hot with bread and optional extra lemon.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
12g
Sodium
600mg
Cholesterol
50mg
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