Classi Hot Crab Dip

Name: Classi Hot Crab Dip
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 3 tbsp Unsalted Butter (3 tablespoons unsalted butter); 2 pieces Shallots (2 medium shallots, minced); ¼ tsp Cayenne Pepper (¼ teaspoon cayenne pepper); ¾ tsp Old Bay Seasoning (¾ teaspoon Old Bay seasoning); 1 ½ tsp Mustard (1½ teaspoon dry mustard); ¾ cup Half And Half (¾ cup half-and-half); 8 oz Cream Cheese (8 ounces cream cheese, cut into small pieces); 4 oz Cheddar Cheese (4 ounces sharp white cheddar cheese, grated on the large holes of a box grater (about 1¾ cups)); 3 tbsp Lemon Juice (3 tablespoons freshly squeezed lemon juice); 2 tsp Worcestershire Sauce (2 teaspoons Worcestershire sauce); 10 oz Lump Crabmeat (10 ounces lump crabmeat, picked over for cartilage); ½ cup Flat-Leaf Parsley (½ cup chopped fresh flat-leaf parsley); 2 slices White Bread (2 slices white bread, crusts removed, torn into ¼-inch pieces); ½ tsp Paprika (½ teaspoon paprika); 0 pieces Sliced Bread (bread, crackers, toast points for serving); 0 pieces Lemon (extra lemon for serving, optional (I like a little extra)) — optional

Classi Hot Crab Dip - Appetizer (American)

50 minAmerican

Servings8

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Pescatarian
Egg Free

Ingredients

For 8 servings

Unsalted Butter3 tbsp · 3 tablespoons unsalted butter
Shallots2 pieces · 2 medium shallots, minced
Cayenne Pepper¼ tsp · ¼ teaspoon cayenne pepper
Old Bay Seasoning¾ tsp · ¾ teaspoon Old Bay seasoning
Mustard1 ½ tsp · 1½ teaspoon dry mustard
Half And Half¾ cup · ¾ cup half-and-half
Cream Cheese8 oz · 8 ounces cream cheese, cut into small pieces
Cheddar Cheese4 oz · 4 ounces sharp white cheddar cheese, grated on the large holes of a box grater (about 1¾ cups)
Lemon Juice3 tbsp · 3 tablespoons freshly squeezed lemon juice
Worcestershire Sauce2 tsp · 2 teaspoons Worcestershire sauce
Lump Crabmeat10 oz · 10 ounces lump crabmeat, picked over for cartilage
Flat-Leaf Parsley½ cup · ½ cup chopped fresh flat-leaf parsley
White Bread2 slices · 2 slices white bread, crusts removed, torn into ¼-inch pieces
Paprika½ tsp · ½ teaspoon paprika
Sliced Bread0 pieces · bread, crackers, toast points for serving
Lemon0 pieces · extra lemon for serving, optional (I like a little extra) · optional

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Steps

1Preheat 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.
2Pour 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.
3Melt the remaining tablespoon of butter. In a small bowl, toss bread with the butter, remaining parsley, and paprika. Season with salt. Spread bread mix over crab and bake until bread layer is golden and dip is hot, 18 to 22 minutes — depending on your vessel, it might take less or more time. Once it is bubbly and beginning to look golden, it’s done. Serve with bread and extra lemon if using.