hot crab dip
photo by Jennifer Johnson
Topping this dip with small pieces of bread instead of breadcrumbs adds an unexpected crunch as you scoop in.
3 tablespoons unsalted butter, divided
2 medium shallots, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon white wine
1 1/2 teaspoons dry (or Dijon) mustard
1/4 teaspoon cayenne pepper
3/4 cup heavy cream (or half-and-half)
8 ounces cream cheese, cut into pieces
3/4 cup grated sharp white cheddar cheese
Zest from 1/2 lemon
Juice from 1 lemon
2 teaspoons Worcestershire sauce
8 ounces lump crabmeat, picked through
1/4 cup chopped fresh flat-leaf Italian parsley
1/2 cup hand-torn white bread (bite-sized pieces)
1/4 teaspoon paprika
Preheat oven to 400ºF.
In a medium saucepan, heat 2 tablespoons butter over medium heat. Add shallot and cook until softened, about 2 minutes. Season with salt and pepper. Add wine and cook another 30 seconds. Add mustard and cayenne and stir tocombine. Add cream (or half-and-half) and bring to a simmer.
Add cream cheese, a few pieces at a time, and stir until fully incorporated. Add cheddar cheese, a little at a time, and stir until melted.
Remove from heat and add lemon zest and juice and Worcestershire sauce, stirring to combine. Stir in crabmeat and parsley.
Transfer mixture to a shallow oven-safe (or cast iron) dish and place on a baking sheet. Top with bread pieces and paprika. Crumble remaining 1 tablespoon butter evenly over top and bake until dip is hot and bubbling on sides, approximately 20 minutes. Turn oven to broil and broil for a few minutes until top is browned. Serve with crackers, toast points, or radicchio.