Ingredients: |
Ingredients: 3 Tablespoons of unsalted butter
3 medium shallots, minced
¼ Teaspoon Cayenne pepper
¼ Teaspoon Old Bay Seasoning
1 ½ Teaspoons Dry Mustard
¼ Cup half-and-half
8 Ounces cream cheese, cut into small cubes
4 ounces sharp white cheddar cheese, grated on the large holes of a box grater to yield 1 ¼ cups
3 Tablespoons fresh lemon juice
2 Tablespoons Worcestershire sauce
10 Ounces lump crabmeat, picked over for cartilage
½ Cup chopped fresh flat-leaf parsley
2 Slices of white bread, crust removed, torn into ¼ inch pieces
½ Teaspoon paprika
|
Directions: |
Directions:preheat the over to 400 with the rack in the canter. Melt 2 Tablespoons of butter in a medium saucepan over medium heat. Add the shallots and cook until soft, about 2 minutes. Add 1 tablespoon 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 the cream cheese a few pieces at a time. When the cream cheese is fully incorporated, whisk in the cheddar cheese a bit at a time. Stir the mixture for 2 minutes. Remove from the heat. Add the lemon juice and Worcestershire and stir to combine. Add the crabmeat and half of the parsley and stir. Transfer the mixture to an ovenproof baking dish and sprinkle with the bread pieces. Dot the top of the bread pieces with the remaining tablespoon of butter. Sprinkle with the paprika. Bake for 18-22 minuets until the bread pieces are golden and the dip is hot. Garnish with the remaining parsley. |
This recipe for Hot Crab Dip is from