Hot Crab Dip
From apriljane700 16 years ago
- 50 minutes to make
- Serves 10
This is a staple at any party I throw, or am invited to. I serve it with french bread or melba toast, but corn chips & crackers work well too.
Ingredients
- 3 Tbsp unsalted butter shopping list
- 2 medium shallots shopping list
- 1 tsp cayenne pepper shopping list
- 1 ½ tsp Old Bay Seasoning shopping list
- 1 ½ tsp dry mustard shopping list
- 1 cup half & half shopping list
- 8 ounces cream cheese, cubed shopping list
- 4 ounces gruyere cheese, grated to yield 2 cups shopping list
- 3 Tbsp lemon juice shopping list
- 1 Tbsp worcestershire sauce shopping list
- 16 ounces lump crabmeat, picked over for cartilage shopping list
- ½ cup chopped fresh parsley shopping list
- 2 slices white, crusts removed, torn into ¼-inch pieces shopping list
- ¾ tsp paprika shopping list
How to make it
- Preheat oven to 400°, with rack in center.
- Melt 2 Tbsp of the butter in a medium saucepan over low heat.
- Add shallots and sauté until soft, about 2 minutes.
- Add 1 Tbsp of water and simmer 30 seconds.
- Stir in cayenne, Old Bay, and dry mustard until well combined.
- Add half & half to saucepan and bring to a simmer.
- Slowly whisk in the cream cheese a few pieces at a time.
- When cream cheese is fully incorporated, whisk in gruyere cheese a bit at a time.
- Stir the mixture for 2 minutes.
- Remove from heat and add lemon juice and Worcestershire, stir to combine.
- Add crab meat & half of the parsley and stir.
- Transfer mixture to an ovenproof baking dish and sprinkle with bread pieces. Dot the top of the bread pieces with the remaining tablespoon of butter. Sprinkle with paprika.
- Bake for 18-22 minutes, until the bread pieces are golden and dip is hot.
- Garnish with remaining parsley and serve.
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