Ingredients: |
Ingredients: 2T. unsalted butter
1 T. olive oil
2 med. shallots, minced
8 oz cream cheese, room temperature
1 tsp. crab boil seasoning (recommend Old Bay)
1/4 tsp. cayenne pepper
3/4 c. half-and-half
2 T.fresh lemon juice
1 T. Worcestershire sauce
4 oz. sharp white Cheddar cheese, grated
1/2 c. chopped flat-leaf parsley, plus more for garnish
12 oz. fresh jumbo lump crab meat, picked over for cartilage
sliced baguette, crackers, toast points, or pita bread
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Directions: |
Directions:1. Preheat oven to 400º.Butter or coat with nonstick spray 2 or 3 small or 1 lg ovenproof baking dish.
2. In a small saute pan, melt the 2 T. butter and the oil together and cook the shallots until soft and translucent.
3. In a stand mixer fitted with a paddle attachment, mix the cream cheese, crab boil seasoning, cayenne pepper, half and half, lemon juice, and Worcestershire until well-combined. Add the sauteed shallots, grated Cheddar cheese, and most of the parsley. Mix by hand until incorporated. Gently fold in the crabmeat, being sure not to over-mix or break up the crab too much. .
4. Transfer the dip to the prepared baking dish and bake, covered with foil, until the dip is hot, about 10-20 minutes, depending on the size of the dish. Remove the foil and bake an additional 5-10 minutes, until slightly golden on top. Sprinkle with the remaining parsley and serve hot with sliced baguettes, crackers, toast points or pita. NOTE: The baking dish should be fine for serving it in. |
This recipe for Hot Crab Dip is from