Monday, April 13, 2009

Hot Crab Dip

3 T. unsalted butter
2 medium shallots, minced
¼ tsp. cayenne pepper
1 tsp. Old Bay
1 ¼ tsp. dry mustard
¾ c. half and half
8 oz. cream cheese
4 oz. sharp white Cheddar, grated
3 T. fresh lemon juice
2 tsp. Worcestershire sauce
10 oz. lump crabmeat
½ c. chopped flat-leaf parsley
½ c. breadcrumbs
½ tsp. paprika


Preheat oven to 400 with the rack in the center. Melt 2 T. butter in a medium saucepan over medium heat. Add shallots and cook until soft, 2 minutes. Add T. of water and simmer for 30 seconds. Stir in the cayenne, Old Bay, and dry mustard until well combined. Pour the half and half into the 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 a bit at a time. Stir the mixture for 2 minutes. Remove from the heat. Add lemon juice and Worcestershire and stir. Add the crabmeat and half of the parsley and stir.


Transfer the mixture to an ovenproof baking dish and sprinkle with breadcrumbs. Dot the top with remaining butter. Sprinkle with paprika. Bake for 18 to 20 minutes, until the bread pieces are golden and dip is hot. Garnish with remaining parsley and serve with baguette or crackers.

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