hot crab dip

hot crab dip

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

  1. Preheat oven to 400ºF.

  2. 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.

  3. 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.

  4. Remove from heat and add lemon zest and juice and Worcestershire sauce, stirring to combine. Stir in crabmeat and parsley.

  5. 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.

Serves 4-6.